I don’t often brag about my food, but this soup is a winner. It’s beautifully fresh and bright, while warming you from the inside out.
The fresh ingredients make a difference in this meal, doing away with the tinny taste of canned tomatoes.
Fresh Tomato Basil Soup
2 Tablespoons Olive Oil
1 onion, thinly sliced
4 cloves garlic, roughly chopped
8-12 tomatoes, quartered
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 cup fresh basil, thinly sliced
Saute onion and garlic in olive oil for about 10 minutes
Sprinkle cornstarch over onions and garlic to coat veggies.
Add tomatoes, salt and cayenne. Cook over medium heat for about 15 minutes, or until tomatoes are soft
Puree mixture well, and strain. Stir in basil. Return to heat if ready to eat, or store in refrigerator.
Serve with grilled cheese.
2 pieces of bread
1 Tablespoon butter
2 slices American cheese
Spread butter over one side of each piece of bread. Place butter side down in the pan, and cook for 3 to 5 minutes per side, until bread is toasted and cheese is melted.