When I used to think of cherry tomatoes, I only ever thought of using them as a topping for salad or maybe tossed with some pasta. When my husband started bringing bowls of cherry tomatoes in from our garden, that mindset had to change. Even when we gave some away, there are only so many cherry tomatoes you can put on a salad! My husband started making soup with them, and we’ve never looked back! It’s so amazing to take a quart of this summertime homemade soup out of the freezer in the middle of winter.
What you need:
- 2 T. olive oil
- 4 oz. tomato paste
- 1 small onion, diced
- 2 carrots, diced
- 1 t. salt
- 1 t. ground black pepper
- 6-8 c. cherry tomatoes
- 1/4 c. loosely packed chopped fresh basil
- 2 c. (1 pint) stock, store-bought or homemade
- stock pot
- cutting board and sharp knife
Time: 45 minutes
Freezeable: Yes! After cooking, let the soup cool to room temperature. Put in freezer safe plastic containers or glass jars.
Serves: Makes 1 1/2-2 quarts
Multiplying the recipe: Yes, you can easily scale this recipe to your size pot. We make this soup whenever we have an overabundance of cherry tomatoes, so we vary the quantities as needed.
Tomato Basil Soup:
Heat olive oil in a stock pot.
Add tomato paste, and cook for 1 minute. Add onion and carrot and cook, stirring occasionally, until onion is mostly translucent, about 5 minutes. Stir in salt and pepper.
Add tomato and basil and cook, stirring occasionally, until the juices of the tomatoes begin to release, about 10-15 minutes. Add the stock and bring to a low boil.
Use a spatula to crush some of the tomatoes against the side of the pot. Simmer until the soup thickens slightly.
If you would like to have a smooth tomato soup, use an immersion blender at this point (just a little at a time – easier to make it smoother than to go the other way!) until you reach your desired texture.