October 30, 2011

Tomato Basil Soup

The most success we had this year with our garden is with the tomatoes. We just harvested the rest of them and pulled out the 5 plants. A few weeks back with almost nothing left in the fridge, I made a tomato soup with all the excess produce from the garden. The soup was a little tart. I was out of cream to balance the tartness, but we kind of liked it that way, with toast and yogurt as garnish.

Ingredients: Tomatoes - a mixture of heirloom varieties from the garden; Onions - 1 yellow + 1 red - sliced; Basil Leaves - 1 bunch = 1/4 cup; Red Chilies - 2; Salt & Pepper - to taste.
  • In a soup pot, add olive oil (I might have also added a little butter :) )
  • Once hot, add the basil leaves, red chilies and let the flavor infuse in the oil for a few minutes.
  • Add the sliced onions and saute till translucent.
  • Add the chopped tomatoes and let it cook for 8-10 minutes. Add water if needed.
  • Season with salt & pepper.
  • Puree to desired consistency (so glad to have my hand-blender).
  • Serve hot!
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