For the cooking classes I teach at the Mooreland Free Fair each summer, I always try to highlight some fresh, in-season produce since Indiana has such fantastic garden fare in August. Even though our overall harvest has been a bit lackluster so far this season, our basil has been beautiful. I am not sure how many times I’ve made this soup (or a version of it) this summer, but it’s been quite a few. Today’s batch was generously garnished with some yummy queso fresco. Mmmm!
2-3 T. oil or butter
1 sweet onion, diced
1 can diced or crushed tomatoes (or 2-ish cups fresh, diced)
1/2 c. fresh basil, sliced into thin ribbons
1 t. salt
1 t. sugar
1 (15-oz.) can chicken broth (about 2 cups or so)
1/2 t. freshly-ground pepper
1/2 c. half & half or whole milk
In oil, saute onion until translucent.
Add tomatoes, basil salt and pepper; bring to a simmer.
Add broth and pepper; stir.
Blend until smooth. (Make sure to cool mixture adequately if pouring into a blender with a plastic pitcher.)
Stir in half & half; add more salt and pepper if needed.