This simplest tomato soup recipe features fresh, ripe tomatoes and shallots, blended into a smooth puree, and served with delicious crostini topped with goat cheese and basil for a perfect meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Shallots | 2 | |
Tomato | 3 lb | ripe and in season! |
Olive Oil | 3 tbsp | |
Basil | 8 leaves | more for garnish |
Salt | 2 tsp | |
Goat Cheese | 4 oz | |
Country Bread | 4 slices | or baguette |
PREPARATION
Prep the vegetables.
Peel and roughly chop the shallots. Core and chop the tomatoes. Heat the olive oil over medium heat in a pot. Add the shallots and stir. Add the tomatoes and basil leaves and cook over medium low heat until they just begin to release their juices, 3-4 minutes.
Remove from heat and transfer to a food processor.
In two batches, puree the soup and pour into a fine meshed sieve placed over a bowl. Using a spatula or wooden spoon, press as much through the strainer as possible. Discard the leftover solids. Season well with salt and pepper. Serve warm/room temperature or cool in the fridge before serving on a really hot day.
Make the crostini.
Toast the sliced bread. A rustic country levain bread is delicious here. Drizzle the toast with olive oil, cut each slice in half diagonally and smear with goat cheese. Top with a few basil leaves and serve alongside the soup.