June 1 ·
Tomatoes and basil are a match made at Wickham’s Fruit Farm. Here’s how to make a piquant tomato-basil soup, adapted from www.garnishandglaze.com :
1 medium yellow onion, chopped
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
6 large whole tomatoes
3/4 cup chicken broth
2 tablespoons tomato paste
1 tablespoon brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1 bay leaf
1/3 cup heavy cream
8 large fresh basil leaves
1. In a large pot, heat oil and butter over medium heat and sauté onions until translucent (about 4-5 minutes). Add garlic and cook another 30 seconds.
2. Skin the whole tomatoes and break them apart with hands or the back of a wooden spoon. Stir in the tomatoes with chicken broth, tomato paste, brown sugar, baking soda, salt, pepper, oregano, and bay leaf. Bring to a simmer over medium to medium-low heat for 10-15 minutes until thickened and then remove from the heat.
3. Add the cream and basil leaves and puree in batches in a blender or with a hand blender until smooth. Serve garnished with fresh basil and grated Parmesan or Asiago cheese and a side grilled cheese sandwich.
Makes 4 large bowls of soup or 6 cup-size servings.
