Fresh Tomato Soup With Basil

Published August 1, 2007.

Why this recipe works:

We thought we knew tomato soup. It's velvety smooth and creamy—perfect for a cold winter day. But there's another tomato soup—a recipe made without cream, so we can really taste the tomatoes. Usually flavored with onions, garlic, and basil, it's the perfect way to use a surplus of ripe summer… read more

We thought we knew tomato soup. It's velvety smooth and creamy—perfect for a cold winter day. But there's another tomato soup—a recipe made without cream, so we can really taste the tomatoes. Usually flavored with onions, garlic, and basil, it's the perfect way to use a surplus of ripe summer tomatoes. For our Tomato Soup with Basil recipe, we concentrated the tomato flavor and evaporated excess moisture by roasting the tomatoes—first tossed with onion, garlic, and olive oil—then pureeing them in a blender. We salted our reserved chopped tomatoes to soften their texture and added them to our soup during the last five minutes of cooking, thereby boosting the flavor of our Tomato Soup with Basil recipe with tiny bursts of fresh tomato essence.

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Serves 4 to 6

Ingredients

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