Basil Tomato Soup

A simple, fresh soup is made even better with homegrown tomatoes, especially if from a local grower.

Source: From a seed company website (Entered by Suncoast Co-op Market Manager)
Serves: 2-4 depending on your appetite
Vegetarian!

Ingredients

Step by Step Instructions

1. Ingredients: •1 tablespoon of olive oil •1 small onion chopped finely •1 clove of garlic, minced •2 tablespoons of all-purpose flour •2 cups of chicken stock •3 ripe tomatoes from your garden, peeled and quartered •½ tsp of salt •freshly ground pepper to taste •½ tsp of sugar •3 fresh basil leaves chopped finely •1 cup milk
2. In a large saucepan, sauté onion and garlic in olive oil for 2 to 3 minutes until onion is transparent. Add flour, stirring constantly for 1 minute over medium heat. Pour in stock and heat until boiling, stirring well. Add tomatoes, salt, pepper, sugar and basil leaves. Allow soup to come back to a boil, then reduce heat and simmer for 30 to 40 minutes.
3. Take soup and place in a blender or food processor. Puree until broth is smooth and return to saucepan. Add milk and heat soup – do not boil. Serve soup in bowls with a dollop of sour cream and a basil leaf or flower in the center.

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