Tomato Basil Soup
It’s fall. Okay, we still have a week or so but it felt like fall today. For me, fall means soup. One of our favorites is tomato basil. I have a recipe I have used for years that most of us like (not Emma, which is odd because even the picky eater, Beau, likes it). However, it calls for 3 cans of diced tomatoes. With so many fresh tomatoes from the garden, I figured what better way to use them than soup. So I started chopping.
To say that this soup was a hit would be an understatement. Even Emma approved it. Of course we ate it with grilled cheese. This time, I used sourdough bread, which is the only way I will eat sourdough bread. Usually I am not a fan but it is great for grilled cheese. Slather it with a mixture of half butter and half mayo (helps it cook evenly and slower), pile on the cheese, and grill. The cheese melts into all the nooks and crannies – so good!
Tomato Basil Soup
Fresh garden tomatoes with basil pesto and cream make the perfect fall soup.
Ingredients
- 8 cups fresh tomatoes chopped
- 2 Tbsp olive oil
- 1/2 onion chopped
- 3/4 jar basil pesto
- 1 1/2 cup heavy cream
- salt and pepper
Instructions
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Chop tomatoes into 1/2 inch pieces. Heat olive oil in a 12 inch sauce or frying pan with tall sides. Add onion and cook until tender. Add tomatoes and cook for 20 minutes on medium low heat, stirring occasionally.
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When tomatoes are tender, add pesto and stir until combined.
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Place half of the tomato mixture in a blender. Mix until smooth. While blending, pour in half of the cream. When combined, return to a sauce pan. Repeat with the other half of the tomatoes and cream.
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Mix all of the soup and add salt and pepper to taste. Let simmer on lowest setting until ready to eat.
love it