Cold Tomato Basil Soup
Our farmers market in town is overflowing with fresh garden-ripe tomatoes and of course I couldn’t resist. Here’s what we had for lunch a few days ago. It’s a cold tomato basil soup, perfect for a warm day. I did the cooking early in the morning while it was still cool and then stored it in the fridge until we were ready to eat. Add cheese sandwiches or buttered toast to round out your meal.
For more delicious tomato recipes, check out The Tomato Cookbook on Amazon Kindle.
Cold Tomato Basil Soup
Ingredients
- 3 pounds tomatoes, peeled and chopped
- 4 cups chicken broth*
- 2 yellow onions
- 1/4 cup tomato puree
- 7 to 10 basil leaves
- 2 teaspoons sugar
- 1/4 cup balsamic vinegar
- Salt to taste
Instructions
- Wash your tomatoes and cut a small X at the bottom of each. Drop them into boiling water for one minute. Use a slotted spoon to dorp them into a bowl of ice water. The skin should start to come off. Peel your tomatoes and cut them in half. Squeeze out any seeds and roughly chop the tomatoes. Drop them into a large pot.
- Add your chicken broth* to the pot. Chop the onion and basil and add it to the pot as well. Last but not least add the tomato puree and sugar. Bring the mixture to a boil over high heat. Turn it down and allow the soup to simmer for 30 minutes.
- Use an immersion blender to blend up your soup. Don’t have one of those? Allow the mixture to cool and then process it in your blender in batches.
- Season with balsamic vinegar and salt to taste. My husband also likes quite a bit of pepper in his.
- Allow the soup to cool to room temperature, then move it to the fridge and allow it to chill for at least 2 hours before serving.
- * For a vegetarian version use vegetable broth. If you don’t have homemade broth on hand, use water and bullion cubes or powder.
This soup freezes well. Pour leftovers into freezer containers and freeze for up to a year. Thaw in the fridge overnight to use it.
This is a great recipe to use when you have more tomatoes than you know what to do with and it’ll also use up some of your basil. I have a potted basil plant on my patio and it is growing out of control (which is a good problem to have).
Depending on how many tomatoes you have, make a double batch of this soup and freeze it to use throughout the year.
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