Tomato soup with basil oil
Ingredients
- 1 ½ pounds Houweling’s Beefsteak Tomatoes, chopped
- ¼ cup sweet onion, diced
- 1 clove garlic, minced
- ½ cup olive oil
- 1 cup basil
- Salt and pepper
Instructions
- Place pot over medium heat. Add a splash of olive oil and the minced onions. Cook for 2 minutes until onions have softened, add garlic, sprinkle with salt and pepper and cook for another 2 minutes. Next, add the tomatoes and allow them to sauté for about 5 minutes.
- Meanwhile, you can make the basil oil which will garnish the soup. Place ¾ cup of basil and ¼ of olive oil in a blender, or food processor and blend for 2 minutes. Strain the oil through a fine mesh sieve and reserve.
- Once the tomatoes have simmered for 5 minutes, transfer the contents of the pot, along with ¼ cup olive oil and ¼ cup basil, to a blender or food processor and blend on high for 2 minutes. Strain the soup through a fine mesh sieve and serve hot, garnish with the basil oil.
