INGREDIENTS
4 cups of Tomatoes, sliced in halves (cherry tomatoes I leave whole)
2-3 tbsp. Butter, or butter alternative
1 small Onion, finely diced
1 stalk of Celery, finely diced
2 Carrots, finely diced
4 Cloves Garlic, crushed
2 dried Bay leaves
3 tbsp. of fresh chopped Herbs, (rosemary, oregano & thyme, one tbsp of each)
White Pepper & Salt to taste
1 cup of Basil, coarsely chopped
INSTRUCTIONS
Blanch the tomatoes by cutting a small X in the bottom of the tomato and drop them into boiling water for a minute, the skins should begin to lift very quickly.
In a large pot, fry onions, garlic, celery, and carrots over medium heat until slightly soft and onions are transparent.
Add bay leaves and fresh chopped herbs, except, the basil to your fried vegetables. Stir and allow to cook for about 3 to 5 minutes.
Once the tomatoes are ready, peel them when they are cool enough to touch.
Chop the tomatoes into chunks and add them to the soup mix.
Add hot water and bouillon cubes and allow to come to a boil, then turn the soup down to a simmer. Allow simmering for 30 minutes.
Remove the dried bay leaves from the soup.
Add salt and pepper to taste.
Pour everything that’s in the pot into a blender, and blend until it is a creamy and smooth consistency.
Sprinkle with the dried basil, serve hot and enjoy!
