It’s finally tomato time! A long rainy season and a cold summer have put off our tomato crop by about a month, but the wait was worth it. I plucked two pounds of beautiful romas from my garden today and am lucky enough to have potatoes and basil from past CSA boxes.
Tuscan Tomato-Basil Soup (from the CSA email, edited on 10/1/12 with my own additions.)
- 3 tbsp. olive oil
- 2 C chopped onions
- 1 chopped celery stalk
- 3 or 4 small potatoes (about 14 oz.), cut into 1-inch pieces
- 2 lbs. tomatoes, seeded and chopped
- 3 cloves garlic, minced or pressed
- 3 C (or more) water
- 1 C (loosely packed) fresh basil leaves
- 2-3 teaspoons sea salt (to taste)
- 4 tsp. chopped fresh basil
What to do:
- Heat oil in a large heavy pot over medium heat.
- Add onions & celery and sauté until golden, about 15 minutes.
- Add potato and sauté until light brown, about 10 minutes.
- Add tomatoes & garlic and stir until juices form, about 5 minutes.
- Add 3 cups water; bring to a boil. Reduce heat to low; cover and simmer until potatoes are tender, about 20 minutes.
- Working in batches, puree soup in a blender until smooth.
- Return soup to pot.
- Add salt to taste.
- Thin with additional water, if desired.
- Stir in the cup of whole basil leaves.
- Simmer uncovered for 5 minutes.
- Ladle soup into 4 bowls and sprinkle each with a teaspoon of chopped fresh basil.