Fresh tomatoes and basil make this a tomato soup recipe a family favorite. Top it with homemade croutons for the win!
- 2 lbs fresh picked tomatoes
- 1 small sweet onion
- 4 small garlic cloves
- 3 T. olive oil
- 1 – 6 oz. can of tomato paste
- 1/2 tsp. salt
- 1/2 tsp. dried dill
- 1/4 tsp. freshly grated nutmeg
- 5–6 leaves fresh basil (more if desired)
- 2 cups quality vegetable broth
- Day old french bread
- olive oil
- kosher salt and pepper
- Sauté one small sweet onion and four small garlic cloves in about 3 T. olive oil on medium high heat until they brown and soften. Set them aside.
- Pick two lbs of fresh tomatoes (equivalent to about four large tomatoes)
- Rinse off the tomatoes and using a small knife, carefully cut out the green top.
- In your blender, put the tomatoes, one 6 oz. can of tomato paste, 1/2 tsp salt, 1/2 tsp. dried dill, 1/4 tsp. freshly grated nutmeg, 5-6 leaves of fresh basil and your sautéed onions and garlic.
- Blend on high speed until you have a puree with no visible chunks.
- Pour your puree into a large stockpot and add 2 cups of quality vegetable broth.
- Bring the soup to a small simmer for about 10 minutes.
- Add more chopped basil, salt and/or pepper to taste.
- To make croutons, preheat oven to 425 degrees
- Cut up pieces of old French bread and put them into a bowl.
- Sprinkle a generous amount of olive oil on top of the bread, some kosher salt and cracked black pepper. Stir together and spread the pieces onto a baking sheet.
- Bake for 15 minutes, flipping the bread halfway through. The croutons are done when they begin to lightly brown and you hear a crunch when tapped with spatula.