Our tomatoes are starting to pick up the pace in our garden. We need to pick them early to stop the caterpillars having a feast before we do. Soup is a great way to hide any less then perfect tomatoes. I used some that had split from the fluctuating rain and my half-hearted attempts at remembering to watering. I recommend using a tomato peeler – it makes the job ultra easy with it’s special serrated jaws. Add some milk to cut the acidity of the tomatoes. Make a big batch if you like, and then freeze the leftovers. You could use this recipe as a basis for passata for pasta sauce or a stew base.
Garden Tomato and Basil Soup
1 onion, chopped
1 garlic, minced
1 cup tomatoes, cored, peeled and chopped
1 cup vegetable stock
1 tbsp soy milk or milk
1 tbsp sugar
½ lemon, juiced
4 fresh basil leaves, chopped
- Saute the onion and garlic in some canola oil for several minutes.
- Combine the tomato, stock, soy milk, sugar and lemon juice in a saucepan.
- Simmer for 30 minutes.
- Take off the heat and add some basil leaves.
- Puree in a blender or food processor.
- Season with salt and pepper to taste and garnish with basil.
- Serve with toasted cheese sandwiches or a crusty bread roll for a easy dinner or quick lunch.
Variation: Use a tin of tomatoes or a cup of tomato juice (e.g. V8) instead of real tomatoes.