As I was looking through The Reader on Word Press a few weeks ago, my husband was in the study and caught a glimpse of Mimi’s Tomato Basil soup and muttered the words “yum, tomato soup, my favorite”. Really? Here was I thinking after nearly 40 years of marriage I’d have known what his favorite soup was. I thought it was Split Pea and Ham, God alone knows I’ve made that enough times! But I had no idea tomato soup was also under the ‘favorite category’ 🙂
Naturally I had to give it a try. I think I’ve gained some brownie points as a result of this soup. Thanks Mimi 🙂 Here’s my slightly adapted version.
Tomato Basil Soup
- 4 tablespoons unsalted butter
- 1 small onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 stick celery, coarsely chopped
- 4 cloves garlic, halved
- 2 – 28 ounce cans San Marzano tomatoes, or other high quality brand
- 6 sun-dried red peppers, jarred in oil
- 1 tablespoon dried sweet basil
- 1 teaspoon salt
- 6 ounces heavy cream
- Melt the butter in a large enameled pot over medium heat. Add the onion, carrot and celery saute for about 5 minutes.
- Add the garlic halves and stir for about 30 seconds, then pour in the canned tomatoes and the sun-dried red peppers.
- Simmer the tomato mixture for at least 30 minutes, uncovered. Cook longer if there’s still too much liquid; you’ll be adding cream later.
- Stir in the sweet basil and salt and season to taste.
- Let the soup cool. With an immersion blender or a large blender jar, blend along with cream. Return the pureed soup to the pot and heat through before serving.