I cannot take credit for this one, but this is one of the dishes I make the most often - especially once my garden starts producing fresh tomatoes. My dear friend, Hannah, taught me the original recipe back when we were in Tech School in the Air Force and I took it and ran with it. Hannah, myself, and two other amazing ladies (aka the "Core Four") became great friends and throughout our 6+ months together, we created some awesome memories - I miss them so much!
Some of those memories included getting together for home-cooked dinners. For one of these dinners, Hannah made this very simple, but fresh tomato soup right in front of us, and it took less than 30 minutes from start to finish. I couldn't get enough of it. This proves that as long as you have some great, fresh ingredients, you don't need a lot to make a delicious dish.
Servings: 2
Total Time: 30 min
INGREDIENTS:
4 - 6 large tomatoes (or 8-10 small tomatoes)
1/2 a large onion
1/2 cup chopped basil
1/3 cup shredded parmesean
Shredded mozzarella or mozzarella pearls for garnish
DIRECTIONS:
Place 1 Tbsp olive oil in a large skillet and heat over medium heat.
Chop the onion and tomatoes into pieces (the pieces don't have to be too small - you're going to blend it all later) and throw the pieces into the hot pan to cook down for 10-15 minutes. Make sure you're stirring the mixture to keep it from burning on the bottom of the pan.
Once the tomatoes and onions have cooked down, add the contents of the pan to a blender. Add the basil, parmesean, and some salt and pepper (or even some crushed red pepper for some heat) to the blender and mix on high for about a minute. I like my soup a little chunkier, but you can blend the soup longer to make it smoother.
Serve hot with mozzarella and maybe a little chopped basil as garnish.
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