While Eric and were driving back from our honeymoon, in Denver, we stopped by a couple of bookstores that were going out of business. Eager to brush up on my domestic abilities, I went straight for the cookbooks. Nearly the whole ride home, Eric and I talked about our favorites foods and meals. I was tearing little pieces off of a spare wedding invitation (yes, I forgot to send a couple out. Oops!), and used them to bookmark recipes that I wanted to cook for my new husband. One of those recipes was homemade tomato soup with basil and shell pasta. I tweaked the recipe a bit and he loved it!! Ever since, it has been my go-to recipe for the start of Fall, when tomatoes are in season and on crazy sale, or to warm up the home for guests who come to visit. One Fall, I made it, packed it up and we even enjoyed our bowls of soup at the Balloon Fiesta (with a dear friend who visited from Nebraska). It's been nearly eight years since I tried this recipe for the first time, as a newlywed, and now it's a family favorite among our three kids (yes, even my ten month old enjoys its flavor!), friends, and extended family. It's delicious, super healthy, and warm yet refreshing all at the same time! Well, lets get to the recipe...
Homemade Tomato Soup with Basil
8 (or so) large tomatoes, blanched and chopped
4 (or more) cloves of garlic, chopped
1 large onion, chopped
1 large red bell pepper, chopped
10 fresh basil leaves, chiffonade (cut into strips with scissors, is easiest... in my opinion.)
3 tablespoons tomato paste
2 tablespoons olive oil (or oil of your preference)
4 cups low sodium chicken stock (or you can use vegetable stock, or whatever you have on hand)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 (or more) teaspoon cayenne pepper (or red pepper flakes)
pinch of sugar
fresh grated parmesan cheese for garnish
season with salt and pepper to your taste
(You can add a box of shell pasta; regular, whole wheat, quinoa, or brown rice, if you'd like to bulk up the recipe. Just cook separately and add to finished soup.)
Bring a large pot of water to a boil. Score an "X "on each tomato, with a knife. Add each tomato to boiling water. Once the skin on the tomato starts to bubble remove with tongs and put in colander. Let sit and cool while you continue on with the next steps.
Empty the water out of the pot. Once the pot is dry, add oil to bottom of pot and heat on medium/high heat. Add chopped onion and chopped red bell pepper. Once the onions start to get translucent add the chopped garlic. Stir well.
Peel the skin off of blanched tomatoes and chop and drop into pan with other veggies, and sprinkle with onion, garlic powder, and cayenne pepper. Stir well. Let veggies cook for about 10 minutes then add the tomato paste and stock. Stir well again. And let cook for another 10 minutes.
Use scissors to cut half the fresh basil into strips, right into the pot of veggies. Season, to your liking, with salt and fresh ground pepper. Remove from heat and use handheld blender (if you have one) and mix until thoroughly smooth. If you don't have one, just allow soup to cool a bit, then blend until smooth in your blender. (I highly recommend a handheld blender! I paid $30 for mine about 5 years ago and I just love it! I love easy appliances with EASY clean up!)
Return blended soup to medium heat and put a lid on it, let cook on low for another 15 minutes, or longer if possible. Sample the soup, and adjust seasoning to your liking.
Serve with fresh basil and parmesan cheese to garnish... and enjoy! Our home is now gluten-free, BUT I must say this recipe is delicious with sliced, toasted, baguette!
I sure hope you enjoy this recipe as much as we do! Let me know what you think.
(P.S. I know the tomatoes in the photographs of the soup aren't "large" like the recipe calls for. Just use what you have and make adjustments. Just have fun and enjoy your taste buds!)
