Bill and I love the Tomato Basil soup from our favorite local restaurant. Always one to experiment in the kitchen, I thought I would try to invent my own. Here's what I did and we liked it a bunch!
About 2 pounds of fresh tomatoes
1 small bell pepper (I actually used half because Bill thinks it exacerbates his arthritis)
1/4 cut fresh Basil leaves
2 slices of red onion
1 or 2 fresh garlic cloves
fresh parsley to taste - I used dwarf curly because it is still growing nicely in my yard.
1 Tablespoon course sea salt
1 Teaspoon fresh ground black pepper
I used my blender for this - Don't try it with a food processor unless you make it is small batches - I learned this the hard way. All this together in my processor made a big mess! It overflowed all over my kitchen counter!
I cut my tomatoes into quarters (did not peel) and tossed them along with all the other ingredients into my blender. I punched the puree button and let it go until the consistency was what I wanted. If you don't like tomato seeds you can strain the mixture at this point. I didn't bother to strain.
This soup is great cold or heated. If you want a thicker soup, make a rue of Olive oil and flour ( brown rice flour for gluten free) as follows:
3 tablespoons oil
1/4 cup flour
In a 2 quart sauce pan. whisk flour into the oil until a thick, rough paste forms. Whisk constantly while it bubbles over medium heat.If it thickens too fast add a little more oil. As it cooks, the roux will become smooth and begin to thin a little. Add your soup mix and simmer, stirring constantly until it begins to thicken. Remove from heat and serve hot or put in refrigerator and serve later as a cold soup.
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