Hello friend! Summer and tomatoes go together. Many folks in my midwestern town take pride in growing their tomatoes, whether in a basket, a patio pot, or a raised veggie patch. While it’s not soup season in July, I’ll take any excuse to make my Sweet Tomato Basil Soup. It is chunky sweet with an added dimension of red pepper, fresh homegrown basil, and sherry vinegar.
I can assure you, this soup is a winner! My lovely fianc is my official taste tester and it has his stamp of approval. I had a few things in mind when making this soup:
First, the real ingredients shine through and taste nothing like pre-made canned soup. If you have not read my “ditch the can rant” on Midwestern Chicken Noodle Soup this explains my exact feelings on why home made soup is the best.
Next, I wanted this soup to be the humble rustic home made creation and to make it uniquely my own. For this reason I added the red pepper, which is my signature spice.
Story time! When I worked in an office, I actually kept red hot pepper flakes at my desk. Pizza was served often and I was ready. After a few co-worker saw this they also procured their own bottle of red hot pepper flakes. I guess you can say I started a trend. I am “that” girl who wants to add a bit of heat to everything. For this soup however, it gives it a nice flavor but doesn’t add melt your face off heat unlike my pizza.
Cooking Sweet Tomato Basil Soup
Now, let’s cook this sweet tomato basil soup. Every great soup starts with 2 Tablespoons butter in my trusty Dutch oven, which I affectionately call my ‘cauldron.’ You can also use a large stock pot.
Saut the diced white onion and 2 garlic cloves. Your kitchen will smell simply fantastic!
Roughly dice five tomatoes and add them to the pot.
Turn the heat up to high and add salt, white pepper, and red pepper flakes. Let simmer, then add 1 tablespoon of sugar and 2 tablespoons of sherry vinegar.
There will be a lot of steam, and that is okay. Place the lid back on your Dutch oven.After 10 minutes, the mixture should begin to resemble a more soupy consistency. Lower the temperature when the tomatoes start to juice and lose their shape.
Next, chiffonade 4-6 large basil leaves and add them to the soup
Cooking Tip: Chiffonade is a term used when a chef stacks and herb, rolls it, then cuts it into fine small pieces.
Using the immersion blender, blend until slightly chunky. I love a tomato soup that gives me chunky tomato pieces rather than a liquid. Do not raise the immersion blender while it is on; you may get a splatter of hot soup on your shirt. If you do not have an immersion blender you can blend it in batches in your upright blender.
Finally, add the 1/2 pint of heavy cream and mix. The final color should be a pale orange.
Soup Serving Options
This recipe makes Tomato the central star, but basil is a great accompanist. Serve the soup hot with crusty rye bread or a fresh salad for a complete meal.
To add a bit of piz-zaz to your plating consider a sprinkle of parmesan-romano down the side middle. It gets melty add adds a bit of chunkiness.
Cooking Tip: Adding a small plate or saucer under a hot bowl of soup makes it easier to serve.
Additionally, adding some croutons is always a great touch. If you prefer something crunchy but a bit healthier give some pepitas a try. They have a lot of zinc so they are a fabulous addition to soup if your feeling a cold coming on.
If you looking for more healthy summer options check out
Cherry Wine-Ade: Refreshing Summer Cocktail Recipe
Cucumber and Smoked Salmon Snacks
The Wrap
Curtain Closed. Claps all around. Bravo on this fantastic meal! This meal was made with love, from my cauldron to yours! Enjoy!
Sweet Tomato Basil Soup
Ingredients
- 2 Tbsp butter
- 5 tomatos diced
- 1 tsp white pepper
- 1 white onion diced
- 1 tsp sea salt
- 2 tsp red pepper flakes
- 4 Tbsp sherry vinegar
- 2 Tbsp sugar cane
- 1/2 pint heavy cream
- 4-6 basil leaves
Instructions
- Turn your stove on medium. Add butter to a large stock pot or dutch oven.
- When melted add tomatoes, onion, white pepper, and fresh red pepper flakes. Cook until tomatoes begin to break down into liquid. NOTE: There will be a lot of steam.
- Add sugar cane and sherry vinegar and stir. Allow the mixture to simmer on medium for 10 minute then turn it down to low.
- Chiffonade basil leaves and add to the pot. Using an immersion blender, blend until soup becomes a slightly chunky liquid.
- Add the heavy cream and stir. Let sit on low for 5 minutes. Enjoy!
