A good basic recipe for making homemade purée of tomato soup seasoned with basil. For cream of tomato soup, stir in 1/2 to 1 cup whipping cream or half-and-half (light cream).
1 tablespoon olive oil
1 onion, finely chopped
3 stalks of celery, finely chopped
1 carrot, shredded
4 vine-ripened tomatoes, seeded and chopped or 1 (14-ounce) can diced tomatoes
1 teaspoon dried basil leaves, crumbled
3 cups of vegetable or chicken stock
Salt and ground black pepper to taste
- Heat the oil in a large pot and sauté the onion, celery, and carrots until vegetables are tender.
- Add the tomatoes and basil. Simmer over low heat, stirring occasionally, until tomatoes are softened.
- Transfer the mixture to a blender or food processor and carefully blend until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
- Return puréed mixture to cooking pot and combine with the stock. Simmer, uncovered, until soup is reduced to the desired consistency. Season with salt and pepper to taste.
Makes 4 servings.