if you love tomatoes like i do, you tend to buy too many when you see good ones, and because you should never refrigerate them (changes the beautiful natural flavor), sometimes they start to go bad before they can be used- - -> that's when you make a nice tomato soup for dinner!
- 8-10 ripe plump roma tomatoes (or any nice ripe tomato you have)
- 1 medium onion
- 1-2 cloves of garlic, crushed or minced
- 1 bunch of fresh basil leaves (1/4 cup)
- a few sprigs of fresh thyme
- a few sprigs of fresh oregano (optional, recommended)
- 1 tbs extra virgin good quality olive oil
- 1/2-1 tsp red (chili) pepper flakes (if you like spicy)
- sea salt & fresh ground pepper to taste
- 1 (or slightly more) cup chicken broth or vegetable broth
- 1 tbs creme fraiche / or sour cream (optional)
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| peel and cube the onion, then sautee with crushed & peeled garlic in olive oil (in a deep heavy pot) until soft and translucent. |
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| roughly chop (cube) your tomatoes and herbs, then add to the onions with red pepper flakes, sea salt, & pepper to taste. |
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| add the vegetable or chicken broth, then simmer on medium/low heat for about 35-40 minutes. adjust liquid (add broth) if necessary. taste and adjust the salt & pepper. |
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use an immersion blender to blend the soup (or transfer to a blender)
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| (optionally) add the cream to your soup at the very end and allow it to simmer for 3-5 more minutes, then add a few oregano leaves or a chiffonade of basil (roll the leaves carefully, then thinly slice) and serve hot. enjoy! |
