Tomato Basil Soup
A delicious soup served anytime. Prep Time: approx. 25
   Minutes. Cook Time: approx. 35 Minutes. Makes  8 servings.

2 tablespoons of olive oil

1 Pesto Recipe

2 onions, chopped

1 or 2 Jalapenos – I add these to my pesto recipe so the pepper is blended.

6 cups pureed tomatoes.  I prefer the Amish Paste or Abraham Lincoln because of they are a meaty tomato and have a wonderful sweetness

1 Tablespoon of dry mustard powder.  I use the spicy mustard powder used in wasabi sauce.

14 oz can coconut milk.  I don’t use the lite because I like the creaminess of the heavy coconut milk.

Parmesan or Feta Cheese for topping

 

 

 

 

 

 


Directions
1 In a large soup pot sauté onion in olive oil until translucent.
2 Add pureed tomatoes, coconut milk, pesto recipe, jalapenos and dry mustard powder.
3 Simmer for 20 minutes to release pesto flavor in soup.  Garnish with parmesan or feta cheese. Soup may be served hot or chilled.

 

 

 
 

 

Tomato Basil Soup
A delicious soup served anytime. Prep Time: approx. 25
   Minutes. Cook Time: approx. 35 Minutes. Makes 4 - 6servings.

2 tablespoons of olive oil

 
4 cloves of garlic, minced

1 Spanish onions, chopped

 
1 or 2 large zucchinis – If desired you may peel them.  Chop them so they add a little bulk

8 – 10 large tomatoes.  I prefer the Amish Paste or Abraham Lincoln because of they are a meaty tomato and have a wonderful sweetness

 
3 or 4 sun dried tomatoes, chopped - I use L’esprit Dried Tomatoes in oil
 
3 small inner celery ribs with leaves, chopped

 

 
2 or 3 handfuls (or more!!) of fresh basil.  (believe me, more is better!)
 
1 carrot peeled and chopped

 

4 – 6 cups of chicken or  vegetable stock

 

Optional:  1 can 14 oz Tropical Pepper Co. Coconut Milk

 

 


Directions
1 Boil enough water to cover tomatoes.  Blanch the tomatoes until their skins pull off easily.  Seed and coarsely chop the tomatoes.  Place in bowel with pinch of salt and pinch of sugar stirred in.   

2 Over medium heat in 3-quart pan, sauté in olive oil, the onion, celery, carrots and zucchini – just until onion is soft, stirring often.  
Add some stock and tomatoes  – (add stock as needed) – simmer uncovered until veggies are tender, about 25 min. 
Optional - add can of coconut milk and simmer 5 – 10 more minutes. 
3 Puree soup in batches in blender or food processor.  Return to clean dutch oven. If soup is too thick, add more stock.  
A spoonful of vermouth or dry fino sherry gives it “kick”; also garlic croutons go very well with it.  
4 If served cold, chill well – add more basil chopped and scattered over the top.