Summer is coming to an end. Tomatoes in all shades of red and orange are taking the stage at farmers markets and roadside stands. This is the perfect time to take advantage of this in-season produce. This classic summer soup is liquid gold now that tomatoes and basil are at their prime. And with so many variations and uses for this simple recipe...why not hold onto summer for a little bit longer? This one I got from Doug Biggar.
Farm-Fresh Tomato Soup with Basil
3 tbsp (50 mL) butter
1 large onion, chopped
1 medium carrot, shredded
4 large ripe tomatoes, peeled and cut into chunks (about 4 cups/1 L)
½ cup (125 mL) packed fresh basil leaves
1 tbsp (15 mL) sugar
Salt and pepper to taste
3 cups (750 mL) good-quality vegetable or chicken stock
Chopped chives and parsley, for garnish
In a 3-quart (3 L) saucepan, melt butter over medium heat. Add onion and carrot; cook, stirring, until onion is soft, about 10 minutes.
Stir in tomatoes, basil, sugar, salt and pepper and stock.
Bring to a boil, stirring constantly. Reduce heat, cover and simmer for 10 minutes.
Using a hand blender, puree until smooth. Serve garnished with fresh herbs.
Tips & Variations: If you don’t have ripe tomatoes on hand, substitute with canned San Marzano tomatoes. For a spicy marinara, simmer without the stock and use on pizza or pasta. You can substitute stock for water.