Tomato Basil Soup
By Connor Forbes
This meal was born from the geneses of not wanting to go to the store and having lots of fresh garden produce from my yard. Well, the tomatoes I had actually been freezing through the summer with the idea that I would probably want to be a little lazy one day. And I am very thankful that I had those tomatoes at the ready. I froze these tomatoes whole without any processing. I then just heated them in the pan, and they thawed out perfectly. The basil and garlic were also from the garden and this soup was about as home made as I was going to get without growing my own olive trees, salt ponds, and pepper plants. One day….
Makes about 4 servings
Ingredients
- 2 lbs tomatoes
- 2 oz fresh basil, chopped
- 10 cloves garlic
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp red wine vinegar
- 1 tbsp sugar
- ½ cup water
- 2 tbsp Greek yogurt (optional)
In a sauce or soup pan over medium heat add the tomatoes, garlic, olive oil, salt, pepper, vinegar, sugar, and water and bring to a simmer. Simmer for 30 minutes. Add chopped basil and Greek yogurt (if wanted for a creamier finish). Adjust salt, pepper, and water if needed. Plate in a bowl with additional basil and croutons or serve over pasta like a sauce.
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