Tomato Basil Soup

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This one’s pretty straight-forward – no prep work required if you follow the recipe as given.  If you don’t have sun-dried tomato paste you might want to dehydrate the tomatoes for 5 to 6 hours in the oven first to concentrate the flavor (110° to 120°).  Alternately, you can use about 1/2 cup of sun-dried tomatoes but you’ll want to re-hydrate these for about an hour in water.

4 large tomatoes, quartered
1/4 of a small, mild onion
1/2 cup fresh basil leaves
1 cup milk – preferably rice, coconut, or soy
2 tbsp. sun-dried tomato paste
2 tbsp. extra-virgin olive oil
1 tbsp. balsamic vinegar
1/2 tsp. sea salt
1/2 tsp. black pepper

Place all ingredients in blender and run on high speed for 4 to 5 minutes (Three “Soups” cycles with a Blendtec).  Garnish with fresh basil.

6 Comments
  1. Great recepie. Really good soup.

  2. LOVE! your tomato basil soup. Delicious – i did add some spice as suggested and I used good ole cow’s milk-2 pct I think. It will be my “go-to” recipe from now on. Making chicken-tortilla soup tonight (Blendtec) and would love to know if you have a recipe for that.
    Thanks,
    Susan

    • bd

      Thanks for the feedback, Susan. For chicken tortilla soup I would just follow my basic tortilla soup recipe, then add as much pre-cooked chicken at the end as you like. Use the pulse button to chop it up to your desired consistency.

  3. I have made this twice in the last week and it is great . I added a bit of hot sauce to the second batch for some heat. Try this ..you will not be disappointed

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