Summertime Tomato Basil Soup

Gluten-free. Vegan.

When tomato plants thrive, they produce a lot of tomatoes. This is particularly true for Roma or plum varieties in humid zones, and big “Jersey” tomatoes elsewhere. Here’s a delicious soup that combines two of summer’s most prodigious producers.

from contributor and Patreon Kristina Maze

Ingredients

• 1 stick unsalted butter or veg oil stick

• 2 small onions, finely chopped 

• 4 cloves garlic, minced 

• ½ cup.dry white wine

• 3 lbs ripe summer tomatoes (approx. 4 cups)

• 1  tsp coarse salt

• dash of freshly ground black pepper

• 1 ½ cups fresh basil leaves

Utensils

• Large heavy bottomed pot

• Large bowl

• Sharp knife

• Cutting board

• Blender

Directions

• Melt butter in saucepan over medium heat 

• Add onions and garlic. Cook, stirring often, until onions are translucent, about 3 min. 

• Add wine, tomatoes, salt and pepper 

• Cook until tomatoes are falling apart, about 5 min.

• Add basil. Remove from heat. Allow to cool off a bit.

• Blend in small batches until smooth. Pour each blended batch into the bowl. 

• When all of the soup is a smooth consistency, transfer it back to the saucepan and heat it through

Serving Suggestion

For a complete vegetarian meal, serve this soup with Tasty Cauliflower Zucchini Fritters and/or Baked Stuffed Squash Blossoms

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