Simple tomato basil soup
I went to the farmers market today and picked up two pounds of tomatoes. I didn't know what I was going to do with them, but they looked so good, I had to have them.
When I got home, I opened the fridge and saw I still had a bunch of basil. Well, there was my answer. Tomato basil soup. Easy and tasty! This recipe is enough for two, and you can keep it nice and chunky, or use an immersion blender and make it smooth.
1 medium yellow onion, peeled and chopped into 1/4 inch pieces
2 cloves garlic, peeled and smashed
1/2 cup red bell pepper, chopped into 1/4 inch pieces
2 lbs. tomatoes, washed, and chopped into 1/2 inch pieces.
1 cup veggie stock
1 tablespoon onion powder
1 teaspoon cumin
1 cup loose packed basil, sliced thin (I measure after I slice)
In a medium saucepan, over medium heat, saute onions, peppers and garlic until they start to become translucent, about 5 minutes. Stir often to prevent sticking. Add tomatoes, stock, onion powder and cumin and stir well.
Cover and reduce heat to medium low. Cook for 20-25 minutes covered.
After 20-25 minutes, remove lid and stir well. The tomatoes should have broken down well at this point. Remove from heat and add the basil, stir well.
Check for salt and pepper at this point. Also if you want to puree at this point, do so.
Serve right away with some nice crispy bread. Most of all, enjoy!