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.
Tomato Basil Soup
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1/4 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
- 1/4 teaspoon dried oregano or ½ teaspoon fresh
- 1/4 teaspoon dried thyme (or 1/2 teaspoon fresh
- 1 bay leaf
- 1/4 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.