I have had many a tomato soup yet none have measured up to this tangy, rich, delicious, light, flavorful concoction. I found the basis for this recipe in the incomparable Cynthia Lair’s Feeding the Whole Family, a book overflowing with information about feeding babies, young children and their parents whole foods in an easy and yummy way.
Notes: Tomatoes are members of the nightshade family which are thought to affect calcium stores negatively so they are often served with calcium-rich dairy. Be sure to use full-fat sour cream or even full-fat greek yogurt in a pinch; any reduced-fat foods are not whole foods. You may substitute vegetable stock for chicken stock for a slightly different taste, a bit too oniony for me. Look for Muir Glen Fire-Roasted tomatoes for an extra dose of deliciousness as well. In the summer, I love to use heirloom tomatoes grown in my mama’s garden! Modify my version as you will, you may choose to add a chopped onion and saute it with the garlic or top your finished soup with fresh black pepper. Both of those are many stages of “blech” to me, but like with any amazing recipe, you can make it your own!
Tomato Basil Soup
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon butter
- 5 cloves fresh garlic, minced
- 1 teaspoon sea salt
- 2 cups chicken stock
- 1 14.5 ounce can chopped tomatoes
- 1 Tablespoon honey
- 1/4 cup sour cream
- 1/4 cup chopped fresh basil
Heat oil and butter in a heavy pot over medium heat. Add garlic and salt and stir for a minute or so without allowing the garlic to brown. Add stock, tomatoes, and honey, and simmer for 10-15 minutes to allow the flavors to deepen and unite.
Cool soup slightly and place half of it in a blender with the sour cream. Blend until smooth. Transfer to another bowl or pot. Blend the other half of the soup with the basil. I don’t care for biting into the fresh basil leaves, so blending them into the soup adds a delicate green hue and a delightful zest. Add this to the rest of the soup and reheat.
Serve with a nice loaf of sourdough. I love to make crispy cheese toasts with a sharp white cheese topping a slice of bread, broiled to the point of golden bubbliness. Dipping these lovelies in the soup takes it to a whole new level.