Creamy Tomato Basil Soup

If you have a large stock of fresh garden tomatoes then I have the perfect cozy fall recipe for you to try out! It’s easy, healthy and comforting and makes the perfect grilled cheese dip!

  • 4 cups Roasted Tomato Base (This is what I use for all my tomato soups, and sauces. It’s your classic crushed tomatoes but roasted down for an even more robust and sweetened flavor. All I do is half tomatoes and place in a roaster or cake pan, drizzle with olive oil and salt & pepper and roast at 395 for 2 hours or so. The tomatoes start to brown and blister and your whole house smells like an italian grandma’s! Transfer roasted tomatoes to a large bowl, add a tbsp sugar and using a hand blender blitz them up until they are smooth. They start to get a bit creamy already at this point!)
  • 1 large onion, diced
  • 2 cloves garlic
  • 2 tbsp butter
  • 2-3 tbsp flour
  • dried or fresh basil (In prime basil growing season I trim off the leaves and blitz them up in my bullet blender with some olive oil and freeze flattened in ziploc bags so I can simply break off chunks of fresh tasting goodness all winter long!)
  • 1/2 cup water
  • 1 cup milk (or unsweetened unflavored milk alternative)

Here’s the method: In large soup pot saute the garlic and onions in butter. Season with salt & pepper and cook until softened. Add the flour and continue to cook while stirring. Add the water and stir to remove lumps then add the remaining liquids. Stir and keep at a low simmer. If you vigorously boil this soup it will split. Add your basil of choice and season to taste with more salt & pepper and garnish with whatever you so desire! We toasted up some buttered bread but some other options are grilled cheese sandwiches or cubes, grated cheese such as parmesan, crumbled feta or chevre, a drizzle of balsamic or olive oil or even some fresh chunked tomatoes with basil and garlic, like a quick bruschetta. It’s deliciously easy and oh so perfect to use up those garden tomatoes!