Tomato Soup

Tomato Soup

It wouldn’t be summer without at least a dozen tomato plants in the garden. By late August the amount of fruit is so great there is nothing to be done save preserve the bounty. Freezing is quick and easy, but nothing is more satisfying or more comforting than “putting up” glass jars of whole tomatoes, tomato sauce and tomato paste.  In the cold of winter, this recipe for tomato soup can conjure up memories of the golden August days of tomato harvest.

Tomato Soup

1 quart jar of home canned whole tomatoes

2 tablespoons olive oil

1 small onion chopped fine

1 glove garlic, smashed or minced

2 teaspoons dried basil

½ teaspoon coarse kosher salt

¼ teaspoon black pepper

4 tablespoons sour cream

Heat the olive oil on medium heat in a large sauce pan. Finely chop the onion, add to the olive oil and sauté until translucent, about 5 minutes. Add the basil and stir it together with the onions, let it sauté for one minute. Empty the quart jar of home canned tomatoes (or purchased canned tomatoes) into the onion/basil mixture. Cook, stirring frequently for five minutes or until the soup is simmering and heated through.  Add the crushed garlic, salt and pepper and continue to simmer the mixture five minutes more. Remove from the heat and using either an emersion blender or a regular blender, puree the soup. Blend in the sour cream, check the seasoning. If the soup seems cool, return to the heat for a minute or two.  Ladle into soup plates or bowls.  Serves 4 large servings or 8 small.