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Fresh Tomato Basil Soup

September 16, 2012

 

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.

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