I know I’ve mentioned before that our garden produced a TON of tomatoes this year. So many that we ate them until our bellies became sick of them, gave a bunch away, made salsa, attempted tomato sauce, and yet STILL had tons leftover. So I decided to try my hand at tomato soup, something I never really considered before. Well, I am happy to report that I found a winner in this homemade tomato basil soup. It’s so easy (no peeling or de-seeding with this recipe) and went from a pile of tomatoes to a bowl of soup in 30 minutes! If you try it, please let me know how it turns out.
I started with about 5 large tomatoes, cut into large chunks. I added to it 4 green bell peppers, cut into large chunks as well. I added basil, olive oil, and salt, and my pan was ready to be roasted.
25 minutes later our kitchen smelled absolutely AMAZING! So much so that Graham actually asked me “what are you cooking that smells so good?” I admit his face showed a bit of disappointment when I told him about the soup – I think he was secretly hoping I would tell him we were having brownies…
The next part was so simple I am almost embarrassed to admit – I added the entire pan to our blender and pulsed until smooth. That’s it! I then added a large scoop of plain Greek yogurt (you could do sour cream, heavy cream, or regular milk) and this definitely gave it a wonderful creaminess.
And after the spin in the blender…
I then sent Nathan out to the garden for a few fresh sprigs of basil, which I will admit was supposed to be for the pictures only. However, Nathan left the basil in his bowl and said it really took the flavor up a notch.
I enjoyed my bowl out on the back deck watching the sun go down and feeling the amazing fall-ish weather we’ve been experiencing. It tasted so fresh! And seeing as the tomatoes, peppers, and basil all came from our garden and were harvested the same day – it really doesn’t get much fresher than this!
I had enough leftover, and enjoyed another bowl the following week with my lunch. It tasted even better a few days later!
I’m definitely a bit bummed that I didn’t discover this soup until AFTER tomato season was over. But you better believe next summer when we are once again drowning in tomatoes, I will be making and canning a bunch of this soup. It is THAT good!
Homemade Tomato Basil Soup
5 large tomatoes, cored and cut into large chunks
4 bell peppers, cored and cut into large chunks
5 large basil leaves
1/4 cup olive oil
1 tsp sea salt
1/3 cup full fat plain Greek yogurt
Add tomatoes, peppers, and basil to a large roasting pan
Drizzle with olive oil and sprinkle with sea salt
Roast at 350 degrees for about 25 minutes
Add contents to a blender and pulse until smooth
Add yogurt and blend again until smooth
Salt to taste