The Oregon Food Bank Harvest Share gave huge bags of tomatoes. As soon as I saw the tomatoes I thought of making tomato soup with basil. They also gave out big bags of rocket, a peppery salad green that is wonderful as an accent and highlight in salad but a bit strong on its own. I thought it might make a good flavor accent in the soup. It worked.
This is a recipe that will make almost four quarts of soup, enough to freeze for later and enough for several servings. Enough to share with friends.
In terms of prep, do not worry about chopping things fine. I only cut the onions in quarters. After all, it’s all going to be pureed anyway.
Put a big stock pot with a cover on medium heat. Add 2 tbsp of olive oil. Add 2 yellow onions. I cut into quarters, but you can dice if you like. Crush 6 cloves of garlic and toss in after the onions are nearly softened.
Toss in the bag of tomatoes, about four pounds or so. I poked the tomatoes with a knife just to make them release their liquid faster. Add salt and pepper. Put the lid on top. It needs to fit tightly because I am not adding any water. Leave it to cook for 20-30 minutes and check. There should be plenty of liquid with no need for water or broth.
Add 1 cup of fresh basil and 2 cups of rocket. Add salt and pepper. Put the lid back on for another 10 minutes.
Let cool and puree with an immersion blender, regular blender or a Magic Bullet.
This makes a great tart, peppery tomato soup. The flavors are really rich and deep, with a lovely tang. I served with just a bit of fresh rocket on top. It keeps well because tomato is very acidic and there is no dairy in it.