Wisconsin Public Television: The Wisconsin Gardener: Tomato-Basil Soup

UW-Extension
urban horticulture

Tomato-Basil Soup

I developed this recipe the year I had more tomatoes than I could can, freeze or dry. It uses many tomatoes, is fairly easy to make and has a wonderful flavor - especially with a toasted cheese sandwich.

4 cups beef broth
20 plum tomatoes, skins removed*
1 (6 oz.) can tomato paste
4 Tbsp. dried basil (or to taste)
To taste: Mrs. Dash, garlic powder, sugar
Fresh basil leaves (for garnish)
Croutons

Combine all ingredients. Cook slowly until hot. Put through blender to smooth out broth.

Serve with fresh basil leaf and croutons.

(*If you don't like the tomato seeds, you can remove them before adding to the broth or by putting cooked broth through a food mill.)

Makes 6 to 8 servings.

Source: Jane Moritz, Mazomanie

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