Ingredients
Scale
- 6 yellow tomatoes (roughly 1 quart, after peeling and chopping)
- 1 tablespoon olive oil
- 2 – 4 cloves of garlic, peeled & chopped
- 1/2 of a large onion, chopped
- 2 cups chicken or vegetable broth
- 2 – 3 Tablespoons fresh basil leaves, sliced thin (other herbs are great too!)
- Salt & pepper, to taste
Instructions
- Heat a pot of water to boiling, then dunk the tomatoes in for 20 seconds each, pulling them out of the hot water with tongs and letting them set to cool. When they are cool enough to touch, pull off the peels, then core and chop the tomatoes, trying to reserve the juices that run off as well as the tomato chunks.
- Heat the olive oil in a saucepan over medium heat, then add the garlic and onion and sautee until the onion is soft & translucent.
- Add the tomatoes and the broth, bring to a boil, then reduce the heat and simmer for 10 – 15 minutes. Add the basil and cook a few minutes longer. Taste the soup and add salt, pepper or more basil as desired.
- Using an immersion blender, blend till smooth, or pour the soup into a traditional blender (let the soup cool a bit before blending in a blender). If you let the soup cool, then heat it up again before serving.
- Garnish with fresh basil and serve with toast or grilled cheese sandwiches.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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