FRESH TOMATO SOUP WITH BASIL OIL
Found on web @ "Tante Marie's Cooking School" and am saving it here b/c I have a lot of tomatoes in my garden that I need to do something with!
Provided by xtine
Categories Low Protein
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the soup, heat the olive oil in a medium non-reactive saucepan over medium-high heat. Add the celery, onion and carrot with a pinch of salt. Cook, stirring often, until the vegetables begin to soften, 10 to 15 minutes. Add the tomatoes with their juices, bouquet garni, stock and balsamic vinegar and cook 15-20 minutes more, until the tomatoes have broken down and the vegetables are very soft. Remove and discard the bouquet garni. Transfer the soup, in batches if necessary, to a blender and puree until smooth. Strain the soup into a clean saucepan and place over low heat. Stir in a generous pinch each of salt and pepper and cook 5 minutes more.
- For the basil oil, heat a small pot of water over high heat. When the water comes to a boil, drop in the leaves and cook for 30 seconds. Immediately plunge the leaves into a bowl of ice water and let rest for 1 minute. Drain the leaves in a colander and remove any excess moisture from the leaves by squeezing them between two plates over the sink. Place the leaves in a blender with the 1/2 cup of olive oil and a pinch each of salt and pepper. Blend until smooth. Strain through a very fine strainer and place in a small zip-top bag.
- When ready to serve the soup, place it in a warm soup bowl. Cut a very tiny piece out of the bottom corner of the zip-top bag and use this to decoratively drizzle a bit of basil oil over each bowl of soup. Place a few of the diced green or yellow tomatoes on top and serve.
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Me monir Hussain
[email protected]I'm going to try this recipe tonight. It looks delicious!
Hannah Gonzalez Torres
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Hamoda Yasser
[email protected]I love the simplicity of this recipe. It's easy to make and it always turns out great.
Paula Marr
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Tiffany Kearse
[email protected]I'm not sure what I did wrong, but my soup turned out really bland. I think I might have added too much water.
Payton Difelice
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it.
Ahmed Elrayyan
[email protected]This is the best tomato soup I've ever had. It's so creamy and flavorful.
Mbella George
[email protected]I love this soup! It's so easy to make and it's always a hit with my family and friends.
io media
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the basil oil adds a nice touch of flavor.
shoaib hassan
[email protected]I'm not a huge fan of tomato soup, but this recipe changed my mind! It was so flavorful and creamy. I will definitely be making this again.
Kartik Thakur
[email protected]This soup was a bit too acidic for my taste. I think I would add a little bit of sugar next time.
Natasja Smit
[email protected]This is my new favorite tomato soup recipe! It's so easy to make and it tastes amazing. I love the addition of the basil oil.
Donay McPherson
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved it. The soup was creamy and flavorful, and the basil oil was the perfect finishing touch.
Mohsin Shahid
[email protected]This tomato soup was so easy to make and absolutely delicious! The basil oil added a really nice touch. I will definitely be making this again.