Fresh Summer Tomato Soup with Fresh Basil
Next I went outdoors and picked a nice bunch of basil and brought it into the kitchen and rinsed the leaves well as I pulled them from their stems. I picked enough to make 2-3 tablespoons after slicing.
Ingredients for Fresh Summer Tomato Soup with Basil:
4 C. fresh tomato, peeled, seeded, and chunk-ed
2-3 fresh shallots sliced thin
2 cloves fresh garlic chopped finely
2-3 T. fresh basil leaves sliced thin
2 T. olive oil
2 T. butter
1/2 t. salt
1/4 t. pepper
2 T. tomato paste
1 T. sugar
1/2 t, baking soda (keeps the soup from curdling when the cream is added)
2 C. chicken stock
1-1 1/2 C. heavy cream or milk
6-8 slices crisp cooked bacon as garnish, optional
After harvesting and preparing the tomatoes and basil set them aside. Place the butter and olive oil in a heavy bottomed non-reactive kettle over medium heat. Add the shallots and sweat for a minute and add the garlic, tomatoes, tomato paste, basil, salt, pepper, baking soda, sugar, and stock. Simmer over low heat for 20-30 minutes until the tomatoes are very soft.
You can leave on simmer until just before serving of complete the recipe by adding the cream and pureeing in the blender or using an immersion blender. Taste and correct the seasoning. Serve with a couple of slices of crisp bacon as garnish if desired. Yield 6 servings.