The Husband and I have run into a little problem this summer. We are over run by tomatoes!!
I realize this is a good problem to have. And I don’t exactly know why this year has been so much more productive than others. An usually rainy summer? I experimented with several different varieties this year, so maybe I picked some good ones? Could be all of the above.
Either way, I have been scrambling for ideas to use up all these precious gems before they rot. Jars of homemade salsa? Check. How about a big batch of homemade spaghetti sauce? Check. I was pleased after all those were spoken for to still have some leftover for homemade tomato basil soup.
This recipe is an original from the early days of the blog — 2009! That seems like a lifetime ago. I abandoned it for a few years in favor of this Tomato and Thyme Soup recipe. However, in addition to tomatoes, I have an abundance of basil. I thought it was high time I go back to my roots.
You know how sometimes on a cold night you just want classic and simple? That’s this soup. Yes, cold nights are still several months away. That’s why I opted to can several quarts of this to enjoy down the road. Come January, when the sun is a little weaker, the trees are bare and the grass is brown, I will appreciate this warm taste of summer in a jar.
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- ¼ cup minced onion
- 1 (6 ounce) can tomato paste
- 1 quart chicken broth
- 1 (28 ounce) can diced tomatoes
- 2 teaspoons dried basil (or ¼ cup fresh leaves, chopped)
- ¼ teaspoon dried oregano (or ½ teaspoon fresh)
- ¼ teaspoon dried thyme (or ½ teaspoon fresh
- 1 bay leaf
- ¼ cup dry white wine
- Salt and pepper to taste
- ¼ cup shredded Parmesan cheese
- Heat oil in a large pot over medium high heat. Add garlic and cook until translucent.
- Add garlic and cook until just fragrant.
- Stir in tomato paste.
- Add chicken broth, tomatoes, herbs, and white wine. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Puree soup in batches using a blender or food processor or by an immersion blender. Season with salt and pepper.
- Ladle soup into bowls and garnish with shredded Parmesan if desired.