If you started humming the Foreigner song after that title, we are in the same age group…or share a love of music. What I have been waiting on is that cool, crisp feeling in the air. And it is finally here! It feels like football, apples, hot cider, pumpkins…and tomato basil soup. YESSS!!! There is a restaurant here that, in my mind, has always set the standard for this soup. Until now. And wow…making it at home…is even better. I have been getting tomatoes from a local organic farmer and making this soup for days like today. I have it in my freezer…just waiting. And I have to tell you…it is so easy. Why did I not know about this sooner? So now I am going to share this with you….like a prized possession. I hope you love and cherish it as much as I do. Please let me know how you like it.
6ish tomatoes…can be more or less..more if using roma
1 onion, sliced thinly
2 cloves garlic, diced…more if you like
salt..make sure it’s good salt!
pepper-can be black or cayenne
basil-as much as you would like-5-6 leaves, minimum
olive oil or butter…both are yummy
bowl with strainer over it
Wash and dry the tomatoes. Cut them up and remove the stem end. Set aside until needed.
Tomatoes all chopped up and waiting til they can join in!
Heat up the saucepan and once it is hot, add in the olive oil. Add in the onion and about 1/2 tsp salt and sprinkle of pepper. Caramelize the onion by letting it cook 8-10ish minutes. The time will vary based on your cooktop and pan. Do not let them burn but let it brown. Once it is a nice brown, add in the garlic.
Here I am caramelizing the onion and garlic in olive oil. You can use butter..it’s all delicious!
Let it cook a minute or two-then add in the tomatoes and basil. Let it cook about 5-10 minutes. It doesn’t take a long time but I do let them break down a bit.
I’ve added in the tomatoes and basil…letting it cook down.
Once it is cooked and the tomatoes have broken down a bit, I turn it off and let it sit a little while. Why do I do this? Well, I am telling you this for safety’s sake. I do it sometimes and not sometimes…but as the old adage goes…”do what I say and not what I do”. I would feel awful if you got burned. How? It’s because next you pour small batches of the mixture into a blender and blend it up. If you add too much or if it’s too hot, it can blow and you can end up with serious burns. So let it cool and do in small batches!!
Blend it up in small batches…did I say small batches enough???
Once you get it blended up, pour it into a strainer over a bowl. Remember my strainer over the bowl when I make almond flour? Same configuration. Do you need to do this step??? I will say that straining it takes it from a horse and buggy to a Ferrari. Yes, it makes THAT much difference. Ok so I must say it will take a little bit to strain it. Take a spatula and stir and stir to get it thru. Then take the spatula to scrape the goodness off the bottom of the strainer. When you are finished straining it, you can either pour into jars and freeze (takes major willpower) or put back in the pan to reheat..if you have let it cool some, like I advised. At this point, you will need to taste for seasoning. You can also add more basil, too.
There is one more thing you can add if you would like. And I highly recommend it. Highly. It just takes it to another level. It’s cream. Yes, REAL cream. We are talking real food here. Just pour it in. You will thank me. If you have others you are sharing this treasure with, you could certainly add the cream to just your portion. But they will definitely be missing out. And yes, I know there are people who eat a dairy free diet…and this is perfect without the cream. And I am sorry about that! This has been adapted from a Suzanne Somer’s recipe.
Now I am going to give you a bonus! It’s what I made to go with this priceless treasure of mine. It’s parmesan crisps. And they are so easy!
parchment paper or silpat
Grate parmesan cheese. Put about 1 tablespoon on silpat or parchment paper spaced like you would for cookies. Pat out flat. Put into a preheated 400 degree oven for 3-5 minutes, tho mine took longer…more like 10. But keep an eye on them so they don’t burn. This recipe is borrowed from Giada de Laurentis on Food Network’s website.
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