Tomato Basil Soup
Adapted from The Simply Great Cookbook: Recipes and the Experience of Fine Dining from the Kitchens of Chuck Muer.
I make several pots of this tomato basil soup in late summer when I am inundated with more tomatoes than I can possibly eat and the basil is fresh and aromatic. I freeze half so that we can enjoy the tastes of summer mid-winter when we are knee-deep in snow and ice here in Southwestern Pennsylvania.
- ¼ cup of olive oil
- 1 cup of celery, finely diced
- 1 cup of onions, finely diced
- 1 cup of carrots, finely diced
- 4 T of fresh basil or 1tsp dried
- 1 T of fresh oregano or 1 tsp dried
- ½ bay leaf
- 3 cups of whole tomatoes ground in a food processor with juice
- 4 cups of vegetable broth (or water with two large vegetable bouillon cubes)
- 2 cups of rice, soy, or nut milk
- ¼ tsp ground white pepper
- 1 tsp salt
- Heat oil in a 4-quart soup pot; add celery, onions and carrots and sauté for 5 minutes.
- Add basil, oregano and bay leaf. Add ground tomatoes and broth.
- Bring the soup to a boil, simmer and cook for 15 minutes until carrots are tender.
- Warm the non-dairy milk in a pot.
- Add warm milk and season with salt and white pepper.
- Simmer soup gently for 15 – 20 minutes.
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