Yummy tomato-ey goodness, enhanced by the subtlety of basil, garlic and onion. This soup is based off my brain patterns and I made it up as I went. This is my first i'ble so please comment.
This is a very simple soup and items can be removed, added, lessened, increased as required. The soup will most likely be thin so additions of milk, cream, cheese or other thickeners could enhance the texture and flavour if you so choose. I did not have any of those on hand so I got what I got.
This soup made me crave a grilled cheese sandwich or toastie for the Dutch. But I was not allowed one as my other half was making croissants.
Step 1: Ingredients
2 fresh tomatoes
1 can double concentrated tomato puree
1/4 large white onion
2 cloves garlic
bunch of basil (fresh). See little Eustace there.
tsp of butter
750 mL - 1 L stock
Step 2: Cooking and Skinning
Puree this till you get a nice smooth product.
For the tomatoes cut out the stem and put an "X" on the bottom. Place them in boiling water, or put boiling water over them. Once the skins start to come off remove from the water. I added the water to the concentrated stock I had. Do as you wish with it, if you have homemade stock then bravo and discard your extra water. If not don't just go wasting hot water.
Peel the skins off the tomatoes and puree them, you may get chunks thats alright either remove them or leave them they won't hurt anything. This part may get messy depending on what you use and whether it seals or not. Mine got messy but thats what you get for £19 with a blender, food processer and hand mixer.
Mix the two purees.
Step 3: Putting It Together
Butter makes a nice addition, if you want you could also try olive oil.
Heat to a boil and simmer for 10-20 minutes. This all depends on how much time you have, the taste will develop nicely.
If you like to taste with your eyes keep a couple basil leaves for garnish.
Eat up. Season to taste, add crackers or a nice grilled cheese sandwich.