Tomato Basil Soup
This time of year calls for more soup — these were David’s first words as he walked in the door after another chilly day this week. I think we have the same discussion every year around this time (e.g., last year’s Curried Butternut Squash Soup).
This weekend I whipped up a batch of experimental tomato basil soup, and I’m proud to report it turned out well. We rigorously tested this recipe in terms of post-cold-ride satisfaction and gave it excellent per-calorie ratings in both flavor and satiation. It has a rich, creamy texture with about half the fat and calories of a traditional cream soup, and the simple ingredients make it easy to prepare.
Tomato Basil Soup
Makes about 8 cups (about 180 mL)
1 TBSP extra virgin olive oil
4 (big) cloves garlic, chopped
1 red onion, chopped
3 cans diced tomatoes (14 oz or 400 g each)
2 cups loosely packed fresh basil leaves
3 cups vegetable stock
3.5 oz (100 g) fresh goat’s cheese
1 large bay leaf
pink peppercorns, freshly ground, to taste
green peppercorns, freshly ground, to taste
salt, to taste
Combine olive oil, garlic and onion in cold stock pot. Sprinkle in some salt. Turn the heat up to medium and sauté lightly for a few minutes to infuse the flavors.
Add tomatoes, stir and simmer for a few minutes. Add vegetable stock, stir and simmer for a few minutes. Stir in basil leaves and let simmer for 20 minutes.
Remove from heat, add goat’s cheese and blend until smooth. (I used a hand blender directly in the stock pot; but you could remove the soup completely, blend in a food processor or blender, then transfer it back to the stock pot.)
Add salt and fresh ground pepper to taste. Add bay leaf and simmer another 20 minutes, or until the soup cooks down to desired consistency, or until you are too hungry to wait any longer.
Serve with a garnish of fresh basil leaves.
(image by me)