Thursday, August 21, 2008

Fresh Tomato Soup

Alongside homemade bread, I love a hot, steamy bowl of homemade soup. And this time of the year, with lovely tomatoes from the farmers market to use, I've made this recipe twice. It's a great way to use tomatoes that are still good, but need to be used in short order. And it's really fun for me to be able to use the fresh basil from the planter on my front deck.

1 Tbsp. olive oil
1 large onion, chopped
5 medium, very ripe tomatoes, cut into chunks
3-4 cloves garlic, minced
1 handful fresh basil leaves, chopped
1 tsp. sugar
1 small can tomato paste
1 tsp. garlic salt
1/2 tsp. ground black pepper
1 can chicken broth
1 small pinch baking soda
1 cup whole milk

Saute onions in olive oil in a large saucepan over medium heat. When they are translucent, add tomatoes, garlic, basil, and sugar. Simmer for 10 minutes or so. Stir in tomato paste, garlic salt, and pepper. Add chicken broth and simmer for a few minutes. Add pinch of baking soda (this neutralizes some of the acid from the tomatoes). Add milk and simmer to heat for serving.

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