Fresh Tomato Basil Soup
This is my son's favorite soup. Yes, I'm still using up tomatoes out of the rescue boxes. This is probably the last of them, though. Ideally, this soup is amazing with fresh basil. With my broken arm, I only have my perennials and a couple of tomatoes this year. I make this soup in my Miomat milk maker. Yes, it makes soups other than milk. I'll include a stovetop version as well.
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Fresh Tomato Basil Soup
1 tbsp olive oil
1/2 onion, chopped
1/4 tsp red pepper flakes\
pink salt and black pepper to taste
2 cloves of garlic, minced
3 1/4 cups fresh tomatoes
2 cups chicken broth
1/4 cup milk
1 tbsp basil
pinch of oregano
parmesan for garnishing
In my Miomat, I add everything but the Parmesan and select the creamy soup setting.
If you don't have a miomat. On the stove in a Dutch oven over medium heat, add the olive oil, onion, red pepper flakes, and salt and pepper to taste. Cook for 3 minutes. Add the garlic and cook for another minute. Add the fresh tomatoes and chicken broth. Bring to a boil, then reduce the temperature to low and cook for 15 minutes. Use an immersion blender to blend the tomato mixture to a smooth consistency. Add the milk, basil, and oregano, stir to combine. Garnish with Parmesan cheese. Serve with a good crusty bread.
I believe that every bite of food is a reflection of the lives of the people who make it.
- Eataly
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