I hope your summer garden is giving you an abundance of basil, because you will definitely want to make this soup! It is easy enough for a fast weeknight supper (we like it along with grilled cheese sandwiches), but delicious enough for a special meal. Don’t try to substitute dried basil, the flavor just won’t be the same. If you are lucky enough to have a surplus of fresh tomatoes you can use those instead of using the canned tomatoes called for in the recipe. Just use about 3 lbs. of fresh tomatoes, peeled, seeded and chopped; and add about 20 minutes to the cooking time to let them break down well enough before blending.
Tomato Basil Soup
Recipe type: soup
- 3 Tablespoons of extra virgin olive oil
- 1 Tablespoon of butter
- 3 cloves of garlic, minced
- 4 cups of chicken broth
- 1½ teaspoons of sea salt
- 1 28oz can of whole tomatoes, undrained
- 1 15 oz can of whole tomatoes, undrained
- 1-2 teaspoons raw honey
- 1 cup of fresh basil leaves (about 1 large handful) plus more for garnish
- Heat the oil and butter in a large pot over medium heat.
- Add the garlic and cook only about 30 seconds, stirring constantly.
- Stir in the tomatoes and salt and cook one minute.
- Pour in the chicken broth and stir well.
- Bring to a boil, then reduce heat, cover and simmer about 20 minutes.
- Roughly chop the fresh basil and stir into the soup along with the honey.
- Place the soup in a blender, one half of it at a time, and puree until smooth, or use an immersion blender and puree directly in the pot.
- Taste for salt, and serve garnished with more slivered basil if desired.
Use the links at the top of the page to Pin this recipe for later, share it on Facebook or Tweet it to a friend on Twitter. Be sure to visit Red + Honey’s Sunday Night Soups
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Amy and I are visiting mom and dad in east central Alabama; it’s time for our annual Cousins’ Camp. The kids have been looking forward to this for months – and so have the grownups because who doesn’t love to spend a week swimming in the lake, water skiing, hiking in the woods and just relaxing in the hammock?!
This week of Cousins’ Camp always signals the beginning of summer to me and some of the things that make it feel that way aren’t the sunshine or swimming. It’s the scent of the freshly cut gardenia blossoms from the front yard filling mason jar vases around the house. It’s the first peaches and cantaloupe of the season ripe and fragrant gracing bowls and baskets in the kitchen. It’s also the abundance of fresh vegetables from the local farm markets. I especially love the summer squashes mom gets from her CSA.
Sauteed squash and leeks with feta and basil
The CSA is with Randle Farms on the outskirts of Auburn, AL. The 200+ acre family-run farm grows blueberries, blackberries and other fruits; seasonal vegetables; and they raise sheep, cattle, pigs and chickens which are rotated on the green pastures and used to improve soil fertility all over the farm as well as provide meat, eggs and dairy for farm customers.
This week we are feasting on Zephyr Squash, onions and leeks. This morning I’m dicing up some onion and a small squash and sauteeing them in a little bacon grease for about ten minutes, then frying an egg over easy and serving it on top of the sauteed vegetables for an easy Paleo breakfast. Mom likes to halve the squashes lengthwise, steam them and top them with some grassfed butter and sea salt. Here’s another recipe that uses both squash and the leeks from the CSA box together with fresh summer herbs.
Sauteed Squash with Leeks
Recipe type: side dish
Cuisine: seasonal vegetables
- 2 Tblsp organic butter from grassfed cows
- 1 Tblsp extra virgin olive oil
- 4 cups cubed summer squash
- 2 cups sliced leeks (well washed)
- sea salt and freshly ground pepper
- 4 oz sheep's milk feta cheese, crumbled
- 2 Tblsp chopped fresh basil
- Melt the butter and olive oil in a large skillet over medium high heat for 20-30 seconds.
- Add the squash and leeks to the pan and saute 5-10 minutes until tender and slightly caramelized.
- Season with salt and pepper.
- Transfer the vegetables to a serving platter and sprinkle with the fresh basil and crumble feta and serve warm.
Randle Farms leeks and zephyr squash
Some links may be monetized. This blog is for informational purposes. We’ve shared this recipe with Wellness Wednesdays, so visit them and check out all the other recipes there, too.