Today’s recipe is an adapation from a fresh tomato and basil soup I found on Tasty Kitchen. (For the original recipe – click here)
Easy Tomato Soup
• 2 cans diced tomatoes drained (reserve the liquid)
• 4 cloves Garlic
• 6 slices Onion
• Butter to sautee the onions
• 4 sprigs Fresh Basil
• Reserved liquid from canned tomatoes plus enough water to make a pint
• 2 dashes Ground Black Pepper
• 2 dashes Salt
• 8 drops Tabasco Sauce or your favorite hot sauce
Melt 1 tablespoon of butter in a soup pot and lightly sauté the drained tomatoes, garlic and onion for a few minutes or until the onion and garlic begin to soften. Feel free to mash the ingredients a little while cooking if you’d like a less lumpy texture.
Add the basil and tomato liquid, some freshly ground black pepper and a little sea salt. You can also use vegetable broth or stock instead of the reserved tomato liquid to add a different flavor. I just like using up what I have.
Bring the soup slowly to the boil, give it a stir, put on the lid and reduce the heat to a simmer. Leave to simmer for about 20 minutes.
After 20 minutes, taste the soup and add more salt and pepper if needed. Add a few drops of Tabasco sauce, tasting as you go, until you get the flavour you want. This step is really important as it adds a layer of flavor necessary to keep your soup from tasting like spaghetti sauce.
Leave the soup to sit with the lid off and heat still at a low simmer for a few more minutes. At this point you can serve the soup or pull out the hand held blender and puree the mixture to make a nice creamy soup. We also add a dollop of sour cream or greek yogurt just to add a little fat. Enjoy!