I found this recipe online and have made this 2 times back to back now using our home-grown tomatoes. This soup recipe is definitely a keeper. It tastes so good! I can say its almost a replica of Panera's Creamy Tomato soup. I don't know how Panera makes theirs but this soup recipe is definitely healthy. I used up a lot of my garden fresh tomatoes and basil to make mine. Below is the recipe.
Ingredients:
1 tbsp Olive oil(i used light Olive oil)
1 tbsp butter
1 medium finely chopped onion
4 cloves of garlic, minced
15 to 20 good size finely chopped fresh tomatoes
1/3 cup of water
1/2 cup milk (I used 2%, but the original recipe had 1 cup whipping cream - I am sure adding cream will make it more rich and tasty)
1/2 cup fresh basil leaves
Salt to taste
a pinch of sugar to cut the acidity of tomatoes
1 tsp crushed/powdered black pepper
Method:
1. Heat a heavy bottomed pan, and add olive oil. When hot, add the chopped onions and tomatoes and cook until for about 5 minutes.
2. Now throw in the minced garlic and cook for an additional 25 to 30 minutes on a medium heat until the tomatoes are melted and cooked all the way. Turn off the heat and let it cool down.
3. Take a hand blender or a regular blender and pour the tomato mixture, basil leaves and puree it until desired consistency. I like mine smooth.
4. In the same pot, add the butter and pour the blended tomato puree. Add the milk or cream, crushed pepper, salt and continue cooking for about 5 to 10 minutes on a medium-low heat until the soup has reached a desired temperature(about 5 to 8 minutes). Do not boil it for too long.
5. Serve in a bowl with croutons.(I did not have croutons, so I served it with fresh basil chiffonade).
P.S: You can make this soup with part fresh tomatoes and a can of crushed tomatoes and I am sure it will taste great, but in my opinion fresh tomatoes that too from ones own garden tastes the best.
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