It’s not really the season for hot soups, but there’s a reason I decided to make a fresh tomato and basil soup last week. My oldest daughter went to the local farmers market and came home with a large bag of fresh produce, including a bag of 10 to 12 tomatoes.
Since I already had basil, garlic, and onion in the refrigerator, it made sense to make a fresh tomato soup. The nice thing about soups is that besides the vegetable preparation, the rest is relatively quick and easy. As long as you have a few staple ingredients in your kitchen, you can get creative and make soups using the spices and flavors you like; I decided to use cumin and coriander in this tomato soup and rather than use full cream as most cream of tomato soups do, I substituted with coconut milk instead.
3 cloves of garlic, minced
2 tablespoons of olive oil
1 onion, sliced
10 to 12 fresh tomatoes, halved
1 – 14 oz. can of whole tomatoes, in jucie
2 cups of chicken broth
handful of fresh basil leaves
In a saucepan, saute garlic in olive oil on medium heat for about 1 minute. Add the salt, pepper, sugar, spices, and also the canned tomatoes. Add the fresh tomatoes, bring to a boil, and then simmer for approximately 10 minutes minutes. Finally, add the coconut milk and basil leaves and simmer for a further 10 minutes.
Using a spoon, carefully remove the fresh tomatoes and allow to cool a little. When the tomatoes are cool enough to handle, peel the skins and add to the soup once more. Pour the soup into a blender or food processor and pulse until it reaches a smooth consistency. Reheat on the stove if necessary.
[I served the soup with a small grilled cheese bun, and raw vegetables and hummus]