Tomato Basil Soup

This is a good soup to make at the end of summer when tomatoes are delicious and plentiful, but you can use canned tomatoes for an even quicker result.

1.5 cups chicken stock
1.5 cups water
12 medium ripe tomatoes, quartered *
24 fresh basil leaves, torn
3 large whole cloves garlic, peeled
1/4 tsp. baking soda
2 Tbsp. fresh parsley, minced

In a large soup pot, bring the water and chicken stock to a boil.

Add the tomatoes, garlic, and basil and stir well. When the tomatoes start to break down, add the baking soda. (The baking soda will cut down the acidity of the tomatoes.)

Cover adn simmer over a low heat for approximately 10 minutes, stirring occassionally.

Strain the soup through a fine seive and set the pulp aside. Pour the soup into bowls and garnish with a sprinkling of parsley.

* Note: Since you will be pressing the tomatoes through a seive, they do not need to be peeled or seeded. However, if you do take the time to do so, you can use the left over pulp for a tomoato sauce.

Learn more about this author, Sandy King.
Click here to send author comments or questions.

---

Add your voice

Know something about Recipes: Tomato soup?
We want to hear your view. Write now!