Tomato Basil Soup
- Depending on the amount of soup you'd want, get between 25 and 30 large, ripe tomatoes. (These also come in cans if you don't want to peel them yourself).
- Peel the skins off all the tomatoes, and put them in a large pot with the juice on low heat.
- Sprinkle in some pepper. This is done to taste, so don't go overboard here because you can always add some later if needed.
- After the tomatoes have been simmering on a low heat for around 45 minutes to an hour, use an immersion blender or scoop the still-whole tomatoes into a blender and puree.
- Put about a cup and a half of whole basil leaves in a food processor, and grind them up. This is to taste though, so add slowly until you reach the desired basil-ness. Add to the soup. You can also use dried basil if fresh is not available to you.
- Continue to let the soup simmer, the thicker and less watery it becomes.
Enjoy this wonderful soup with Grilled Cheese or some fresh sourdough bread.
