If you have a garden, are part of a local food share or have a neighbor or family member with a garden, most likely you have a surplus of tomatoes in August. There is nothing like fresh tomatoes. One of my favorite ways to use up those tomatoes is to make my kids their favorite tomato & basil soup, especially in late August/early September when we are getting ready for back to school time. It is an easy dinner or lunch, paired with a sandwich or salad.
This recipe is one I adapted from Skinnytaste a few years ago and is my favorite.
1 tsp butter
1 medium onion
1 cup chopped carrots
1 celery stalk
3 cloves garlic
About 10 fresh tomatoes, peeled
32 oz fat free chicken broth
Some fresh parsley (about a handful)
fresh basil leaves (to your liking)
2 tbsp reduced fat sour cream
To peel the tomatoes, boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks. Quickly remove from the water, let it cool a few minutes and the skin will come right off.
Chop onions, carrots, celery and garlic. Melt butter in a large soup pot over medium heat. Then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.
Add fresh basil & parsley, salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
Add sour cream and with a hand blender mix well.
Top with fresh basil & enjoy!!