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.
- 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.
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