Tuscan Tomato-Basil Soup

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.)

serves 4

Ingredients:

  • 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.

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