Creamy Tomato Basil Soup

The days are cooler, and the garden is winding down and the last of the tomatoes are picked.  And there's nothing better than a nice bowl of creamy tomato basil soup.  My version is quick, easy, and requires very few ingredients.

You will need:
2 Tabs olive oil
1 large red onion, chopped
3 or 4 cloves garlic, minced
2 pounds tomatoes, chopped
4 cups chicken stock
Kosher salt
Freshly ground black pepper
3/4 to 1 cup heavy cream
1 bunch fresh basil
Parmesan cheese  

In a large pot, over medium high heat, heat the olive oil.  Add the chopped onion.

Generously season the onions, (approximately 2 teaspoon), with the Kosher salt.  Cook until the onions are soft, and just ready to turn brown.

Add the minced garlic.  Cook for about one more minute.  Stirring often.

Add in the chicken broth.

(You can use homemade, or store bought.)

Add in the chopped tomatoes.

Add in the freshly ground black pepper, (approximately 1 or 2 teaspoons).

 Bring to a boil, then reduce the heat to a simmer, and cook for 15 minutes.

Note: If you don't have fresh tomatoes, you can substitute 1 -28 oz can of tomatoes, (crushed, or whole tomatoes cut up), or 1 quart jar of home canned tomatoes.

After 15 minutes, blend the soup, until smooth.

I like to use my immersion blender, you can use a food processor or blender, and then return the soup back to the pot.

Add in the heavy cream.

Add in a handful of the basil leaves, (torn into pieces).  Cook for another 15 minutes, on simmer.  ( If you want a thicker soup, you can cook it a little longer.)

Taste the soup.  Does it need more seasoning?   Your soup is now ready to serve.

 Garnish with Parmesan cheese, grated, and some chiffonade of basil.

Nice hot soup on a cool fall evening.  This taste so wonderful.  And it was so easy to make.

Give this a try.

Enjoy !