Grilled cheese and tomato soup anyone? It’s like a childhood staple. If I were to get pregnant I think my first craving would be exactly this meal. Having it so many times growing up, it’s not just the taste I would crave but that wonderful childhood bliss that goes along with it.
I didn’t make this meal out of a pregnancy craving, just to clarify for those that are wondering ;). It was these beautiful purple tomatoes in the grocery store that caught my eye. What can one do with 3 lbs of tomatoes from a spontaneous grocery store purchase?
Instead of the canned tomato soup and Kraft grilled cheese, I made this tomato soup with local, garden fresh tomatoes, garlic, butter, cream, and fresh basil. Oh my, it’s amazing. I served the soup with sourdough bread and cheddar grilled cheese.
It was so tasty it made that childhood bliss feeling come back again! I’m excited to continue to make this recipe year after year with the abundant amount of tomatoes that come from the garden.
Creamy Tomato Basil Soup
1 tbsp butter
3 cloves garlic, minced
3 lbs heirloom tomatoes
2 cups cream, heated
¼ cup fresh basil, chopped
1 to 1-1/2 tsp garlic powder
¼ tsp white pepper
Salt to taste
Heat butter in a saucepan over medium heat.
Sauté garlic until fragrant.
Purée tomatoes in a food processor.
Add puréed tomatoes, cover and simmer gently for 15 minutes.
Remove from heat and let cool slightly.
Stir in heated cream, fresh basil, garlic powder, white pepper and salt to taste.
You can also use a blender to purée the tomatoes.
Be sure to buy the juiciest and freshiest tomatoes from your local market. The better the tomatoes, the better the soup.