Forget canned tomato soup, devoid of texture and flavor! This tasty summer recipe featuring fresh tomato and basil is always a treat, and it is good year-round. A definite crowd-pleaser, it tastes best served warm with a crusty loaf of bread for dunking or with a freshly grilled cheese sandwich. “Mom” prefers whole wheat bread grilled with brie cheese. YUM!
Tiny Green Mom’s Fresh Tomato and Basil Soup
3 – 4 tablespoons extra virgin olive oil
2 yellow onions, chopped
5 – 6 garlic cloves, peeled and chopped
2 carrots, chopped
1 stick celery, chopped
3 cans (28 oz) organic whole peeled tomatoes (do NOT drain)
Handful of fresh basil (10 leaves should be plenty)
Pinch of turbinado sugar
Sea salt and black pepper, to taste
1/4 tsp. ground allspice
4 cups organic chicken broth
1 – 2 cups organic plain soymilk creamer or organic whipping cream (omit if you do not deisre a creamy soup)
Heat olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery; cook until just wilted. (about 10 minutes) Add the canned tomatoes, fresh basil, juice, salt and pepper. Cook for 5 minutes more. Add the chicken stock and the allspice, and bring to a boil. Reduce heat, cover partially, and let the soup simmer for 50 minutes. Once simmered, puree the soup in a blender or food processor, to desired consistency. (some prefer it chunky!) It helps to have a separate bowl to place the pureed soup into as you blend the soup. Return the soup to the soup pot, add the cream if desired, and heat through once more. Add salt and pepper, as needed. Serve with crackers, crusty bread, or sandwiches – enjoy!