My Pantry Shelf

Though I was not particularly fond of tomatoes in my youth, tomato soup none-the-less was a favorite.   Tomato soup, the condensed variety-from the can, was the required side dish, along with crusty sourdough French bread, to our Dungeness Crab dinners every winter.  I loved the tangy creaminess of the soup topped with loads of cracked black pepper.  As the years progressed and I grew to have a garden that graces us with loads of tomatoes each late summer, I began to make my own soup- still seeking delightful tang and creaminess, but with fresh notes as well.

Fresh Tomato Basil Soup does not taste like the soup of my youth.  Do not try to pass it off on a die-hard canned soup fan.  Instead it highlights the intense flavor and aroma of summer tomatoes and fresh basil. Cook the tomatoes down and puree smooth.  The creaminess comes from a bit of Greek yogurt swirled in at the end, making this soup deceptively light despite its luxurious mouth feel.  My daughter, who is a bit of a tomato-phobe, paused while eagerly loading this soup into her mouth to say,”MOM, this soup is YUM!”  We are still working on proper grammar, but you get the point.

Fresh Tomato Basil Soup

adapted from Complete Outdoor Living Book

serves 4 as a main course

2 tablespoons olive oil

1 cup thinly sliced yellow onion

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 clove garlic, minced

3 pounds ripe tomatoes in season, coarsely chopped

3 cups chicken broth

1/4 cup finely chopped fresh basil

1 teaspoon sugar

3/4 cup non-fat plain Greek yogurt

salt

fresh ground pepper

Heat oil in a soup pot over medium heat.  Add the onion and cook until translucent, stirring occasionally.  This will take a few minutes.  Add the carrot and celery, stir occasionally until the vegetables begin to soften, about 4 minutes.  Add the garlic and cook a minute longer.

Add the tomatoes, chicken broth, and basil.  Bring to a boil, then reduce heat to a simmer. Partially cover and cook for another 20 minutes or so.  The tomatoes should begin to break down and the other vegetables should be soft.  Use an immersion blender to puree the soup until smooth.  If you do not have one, transfer the soup to a blender in batches and puree until smooth.  Return to the pot and heat the soup through once more.  Stir in the Greek yogurt.  Taste the soup and season with salt and pepper.

Serve the soup with a garnish of basil leaves or perhaps a wedge of grilled cheese on the side.

Print this recipe: Fresh Tomato Basil Soup

You may also like:

Savory Oven Dried Tomatoes

Cannellini Beans with Tomatoes and Greens

Lentil Soup with Yams