Easy Tomato Soup with Basil
To make this recipe you will need a mesh strainer that is not too fine. Some plastic ones will often have small size whole that will work. The idea is that you want the pulp to go through but not most of the seeds or skins.

1 cup water or stock
6-8 tomatoes or approximately the same amount of cherry tomatoes
1/2 cup chopped onions
2 garlic cloves, chopped
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh basil
1-2 tablespoons extra virgin olive oil

In a heavy pot over medium-high heat combine the water, tomatoes, onion, garlic and salt. Cover, bring to a boil, and cook for about 10 minutes. Remove the lid and mash the tomatoes with a spoon or potato masher. Continue to cook for about another 10 minutes. Purée soup with a hand blender or in batches in a blender, (use caution when blending hot liquids). Strain the soup into another pot and stir in the fresh basil, black pepper and finish with the extra virgin olive oil. Salt to taste and serve with Parmesan cheese if desired.
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