It’s still blazing hot here in Austin. Way too hot to be thinking about soup. But, I had these beautiful summer tomatoes and two handfuls of fresh basil. What’s a girl to do?
Make soup and crank the air conditioner.
When the Littles were still little, they had a funny way of finishing off our soup. They would raise their bowls with the last sip of soup to their lips and tilt their heads back to get every last drop with a gigantic slurp. We call it the Texas Tip. Nowadays, the kids are more apt to dip their toasted cheese sandwiches into the final drops of soup.
You can use fresh or canned tomatoes in this recipe. If you use fresh tomatoes 8-10 will do, but why not use canned and save more time for the Texas Tip?
- 28 oz can of fire-roasted tomatoes
- 14 oz can of fire-roasted tomatoes
- 4 cups chicken broth (use vegetable broth or juice to make vegetarian)
- 12 fresh basil leaves
- 1 cup heavy cream
- 1 stick unsalted butter
- salt & pepper
- Simmer tomatoes and broth in a saucepan over medium heat for 20-30 minutes. Puree in a blender with basil. Return to saucepan, add cream and butter. Stir until well combined. Season with salt & pepper to taste.
- Tomato Basil Soup freezes well.