A hot bowl of soup on a hot summer day is not for me! However, while tomatoes are ripe and now in the peak of their season, this is the time to make a big batch of tomato soup and to can or freeze it. So in the midst of our 95+ degree weather day, that’s just what I did today. If you have ever had the pleasure of sipping fresh tomato soup or any flavor of soup for that matter, you’ll never go back to the canned varieties! You also know that there are no additives, artificial flavorings, and not so much salt/sodium in your homemade soups! Plus there’s no fat in this, unless of course you add the good mono fats of the olive oil (and we still need that for our skin, you know).
Fresh, chopped basil and garlic mingle with sautéed onions and carrots to make this soup’s flavor explode! In the cold days of fall and winter, we’ll add cream to this for our favorite version of tomato soup along some grilled cheese panini! Now that’s where the fat will come in, but hey, you have to indulge now and then! All this sweaty, hard work in the kitchen will be appreciated when the chilly weather arrives and we’ll be enjoying some summer flavors in a bowl.
For this recipe, I don’t have exact amounts of tomatoes listed, because I just throw in as many as my taste palate prefers. I recommend that you do the same. Start off with at least 10 tomatoes though.
Enjoy this Fresh Tomato Basil Bisque Soup!