Tomato Basil Soup


Sometimes, I am just so proud of myself. Especially when I make something as good as this TOMATO BASIL SOUP. In preparation for what would have been today’s post, I bought a $26 short rib, a 32 oz. of beer, used 1/2 a cup of that beer, drank the rest and cooked the short rib for two and a half hours. I assembled some short rib tacos with the full intention of writing about it, but turns out, my first attempt at making short ribs was nothing to write home about. Defeated, I came home from a sunny day in SF (I even got sunburned yesterday, a sunburn in SF!) and decided to make some soup because everyone knows that soup makes everything better. Turns out, I’m pretty good at making soup and now everything’s okay.

Tomato Basil Soup

4 tomatoes (get them from the Farmer’s Market!), quartered
3 cloves of garlic
1 onion, sliced lengthwise into rings
1/2 cup olive oil
1/2 cup milk
20 leaves of basil (give or take)
4 cups water
Cracked red pepper
Salt & pepper

1. Preheat your oven to 400 degrees and coat the onion, garlic and tomatoes with the olive oil, cracked red pepper and salt & pepper in a bowl. Place in a heavy, oven-proof pot or a cookie sheet.

2. Cook for 45 minutes. They’ll be ready for soup once they’re mostly broken down and crumble at the touch.

3. Pour all of your tomatoes into a pot that’s on medium heat. Add in your water, milk and the basil, bring to a boil then simmer for 20 minutes.

4. Once your soup has simmered, pour it into a blender or use an immersion blender to blend until the soup is smooth or slightly chunky. It’s up to you!

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