We planted basil in our garden about two weeks ago. We had grown the seedlings and once the plant had a respectable number of leaves, we transplanted it.
In the past two weeks, the plant has been sprouting leaves like there is no tomorrow.
Naturally, there were plenty of pesto replies, as well as, caprese recipes. I thought more about it and what the family would like.
I talked to my daughter about it and asked her, ‘Would you like to help me make a Basil Tomato soup?’ She replied ‘Sure!’
By the way, this is a great soup both hot and cold!
2 tablespoons grapeseed or olive oil
~1/2 cup finely chopped sweet onion
2 stalks of celery, finely chopped
2 cloves of garlic, finely chopped
2 cans (28 ounces each) no salt added crushed tomatoes
10-15 large fresh basil leaves, finely chopped
2-3 fresh oregano leaves or a 1/2 teaspoon dried
1 cup red wine, optional
2 cups low sodium vegetable broth (use two cups if omitted wine)
1 teaspoon freshly ground black pepper
1. Heat the oil in a large pot over medium heat. Saute the onions, celery and garlic for about 5 minutes.
2. Add the tomatoes, basil, oregano, wine, broth and pepper. Bring to a boil and simmer uncovered for 25-30 minutes. Once cooled, puree with an immersion blender if you wish. Taste for seasoning. Serve hot or cold.