Spring is rapidly approaching and with spring comes a new abundance of fresh local ingredients. Although these ingredients cant be picked up at the farmers market just yet, I was dreaming of them and so I whipped something fresh up tonight.
6-8 peeled tomatoes, chopped (substitute two canns crushed tomatoes if you wish)
1 can or 2 cups fresh chicken broth (veggie broth would of course be fine!)
1 cup whole milk, half and half, skim milk- you get the idea, work with what you have. I used 2%*
1/2 loosely packed cup of fresh chopped basil
1/2 cup butter (optional, I skipped it. You can also use sour cream!)*
1 tsp sugar (optional, I leave it out, but some people prefer a sweeter soup)
Salt and pepper to taste
In your soup pot combine tomatoes and stock, bring to a boil and then reduce heat to a simmer. Simmer until your tomatoes are good and soft, if you are using crushed canned- this only takes 10 minutes. When your tomatoes are soft, add in your basil, milk/cream, and butter. Simmer until your butter is melted if you add it, and its ready to serve! If you prefer a more chunky soup and you used chopped tomatoes, serve as is, or process in a food processor or blender for a smooth soup.
*Using cream and butter will give you a richer, thicker soup- of course. But I found the butterless, 2% milk recipe to be absolutely delish! A dollup of fat free sour cream was more than enough “cream” for the soup, in my opinion.
photo by “Lil Mermaid”