My absolute favorite though?\u00a0 Freshly made Tomato Basil Soup.\u00a0 Yes, it is absolutely, positively<\/em> delightful<\/em> and — sorry name brand cans of soup off the grocery shelf — it makes your stuff look pretty sorry.\u00a0 When I’m fortunate enough to have a glut of cherry tomatoes (and perhaps a few full sized tomatoes as well) I make a big batch and freeze it (oh, how hard it is to delay gratification and actually get the soup in the freezer instead of just guzzling it straight out of the blender!).\u00a0 And in the winter months when I’m sick and tired of all those “quiet winter snows?”\u00a0 I just pull a jar of Tomato Basil Soup out of the freezer and reheat it on the stove while my face — along with my tummy — are smiling away (trust me friends, tummies can indeed<\/em> smile!).<\/p>\n Here’s a “sort of” recipe since I never measure anything:<\/p>\n Enough cherry and\/or Roma type tomatoes to fill a large baking sheet Pile all of the above (but only 1\/2 the basil) into the baking sheet and drizzle with olive oil, salt and pepper. This usually makes about two quarts of soup.<\/p>\n
\n1\/2 a medium onion sliced
\nFresh garlic cloves (according to your taste)
\n6 to 8 fresh basil leaves (large)
\nSalt and pepper to taste
\nGood quality olive oil<\/p>\n
\nToss gently to evenly coat everything with oil.
\nAdd salt and pepper.
\nRoast in the oven at 450 degrees until there’s a fair amount of ‘char’ on all the ingredients.
\nOnce ingredients are out of oven and cooled down, place in a high speed
\nblender with the remaining basil and puree until all of the
\ntomato peels have been pureed.<\/p>\n
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