I love the Summer, I love tomato soup recipe.
This is the perfect fresh tomato soup recipe and freezes and reheats very well. Ready in 60 minutes (very easy) Enjoy!
Tomato soup recipe
For: 4 people
Preparation time: 30 minutes
Cooking time: 60 minutes
Cost: very low
3 lb. fresh tomatoes
8 fresh basil leaves
1 clove garlic
2 tsp sea salt
Extra Virgin Olive Oil
Wash the tomatoes and dry them. Cut the tomatoes in half and remove the seeds and the juice inside. Once cleaned, to dice all tomatoes.
Heat the Extra Virgin Olive Oil in a large, deep stock pot over medium heat. Add the garlic and cook for 1 minute.
Add the tomatoes and 5 leaves basil, salt, and stir well. Bring the tomatoes to a boil, lower the heat, and simmer, with covered, for 30 minutes, until the tomatoes are very tender.
Now use an immersion blender, blend until pureed. Return to the pot, bring the soup to a boil, lower the heat, and simmer, uncovered, for more 25/ 30 minutes. Serve the tomato soup into a large cup.
Serve the tomato soupe at cold temperature or reheat the blended soup over medium heat just until heated through, and serve with finely chopped basil leaves and pour a drizzle of extra virgin olive oil.
Or add the heavy cream with almond milk (or any nut or non-dairy milk of your choice).
This tomato soup will easily freeze well for a good 2 months. Make sure to let the soup completely cool before placing it into the freezer so it doesn’t raise the temperature too much in your freezer.