Light Tomato Basil Soup Recipe
An Improvised Recipe
Light Tomato Basil Soup Recipe. A dish that resulted from the need to use up 2 dozen or so very ripe cherry tomatoes that had to be used up.
I placed the tomatoes in a sauce pan with a couple of table spoons of olive oil. Without an actual recipe, I simply added what I thought would make a light and tasty soup.
The tomatoes cooked until I could think of what else to add to them. The last time I had a similar bunch of tomatoes I made into a pasta sauce.
These cherry tomatoes have a lot of flavor but they were very small and so this time tomato sauce was not a good option. Soup was kind of not the next best option.
I chopped two large garlic cloves and added them to the sauce pan along with salt and pepper. I also added chopped basil leaves from our small garden.
More Improvisation
I did not have chicken or vegetable stock. What to do? The thing that occurred to me was to mix 1/3 to 1/2 of a chicken bouillon cube with a cup of hot water. Since I had already used salt, I was concerned that using the whole bouillon would make it too salty.
Next, I poured the tomatoes in the blender and then transferred them back to the sauce pan with the cup of bouillon stock and tallowed it to simmer for a few more minutes. I used a strainer to remove the solids. The result was a super smooth and delicious soup.
I will definitely make the soup again. Next time, I would try to use homemade chicken or vegetable stock, but gosh, that chicken bouillion cube took so little effort.
As can be seen on the photo below, I garnished the light tomato basil soup with a sprinkle of parmesan cheese and mint leaves.
I don’t use turmeric in many dishes, but after reading this article, I’m thinking I could also add it to the recipe next time around.
Soup Recipe
1-2 servings
Ingredients
1 pt cherry or grape tomatoes, or 3 small Roma tomatoes, chopped
2 tbsp. olive oil
10 basil leaves, chopped
2 lg. garlic cloves, chopped
1 cup chicken or vegetable stock, or 1 cup stock prepared with 1/3 to 1/2 chicken bullion cube
1/2 tsp ginger, optional
1/2 tsp turmeric, optional
1/4 cup heavy cream, optional
Preparation
- Heat olive oil in medium sauce pan on low to medium heat.
- Add tomatoes, garlic, basil and cook until tomatoes are soft.
- Add ginger and turmeric if using and stir
- Add stock and cook for a few more minutes.
- Add salt and pepper to taste
- Place all ingredients in blender and puree
- Use a sieve to strain and remove tomato peels and seeds.
- Place soup back in sauce pan on low heat if optional heavy cream will be used, and add the cream.
- Simmer for 2-3 minutes.
- Serve on a soup bowl
- Garnish with a sprinkle of parmesan cheese and mint or basil leaves
- Enjoy!
Recipe was originally published in previous food blog.
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