We have been getting loads of fresh tomatoes off the vine around here in Southeastern Pa. I am rather excited because this means I can make loads of tomato basil soup to freeze. My mother made this soup last summer and we all about died, it was so good! Of course, my oldest son kept begging me to make more, so I had to come up with a recipe. This tomato basil soup is super simple to make, no skinning is necessary if you have a good blender- you are set! And only 5 ingredients no less, can’t ask for easier than that. What will you be using your tomato harvest for?
- 1 stick organic butter
- 3 quarts chopped and seeded fresh organic tomatoes
- 20 leaves fresh basil
- 1 cup of cream, sour cream or yogurt, or more to taste
- Sea salt and black pepper to taste
- 3-4 Tbsp. Great Lakes Beef Gelatin (optional)
- In a large saute pan or chef's pan over medium high heat, place the butter and tomatoes.
- Bring to a simmer and lower heat and simmer 30 minutes until tomatoes have cooked down quite a bit.
- If using, sprinkle in the beef gelatin and whisk in well until dissolved.
- Add the basil in the last 10 minutes of cooking or so. Season with salt and pepper.
- Transfer half the mixture to a blender and puree for 2-3 minutes. This will ensure all the skin is fully pureed.
- Add in half the cream and blend, taste and season further as needed.
- Repeat with remaining half and return to stove to reheat gently.
You may be wondering why add the beef gelatin at all. Well, this recipe has absolutely no protein in it and I find that adding the gelatin makes it a far more substantial and nourishing soup, especially if served alone. Beef gelatin has so many health benefits I try to find ways to use it in recipes often – the benefits are like those of bone broth – read here to see what all the fuss is about. Great Lakes Gelatin is made from grass fed cows, which is that most optimal source for gelatin. If you can’t find any in a store near you, you can purchase it online.
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