Tomato Soup
Tomato Basil Soup

On a cold rainy day in Skamokawa, WA, my sister and I had the most delicious homemade tomato soup.  This is a close remake of that wonderful soup -- super tomato-y with undertones of basil and onion.  You can make it into creamier simply by adding more almond or whole milk.

1 28 oz. can crushed tomatoes*

1 15 oz. can diced roasted tomatoes

1 medium onion, finely chopped

1 1/2 tablespoon Basil or Unflavored Olive Oil

2-3 cups milk (I use almond since it has more body)

3/4 teaspoon salt

1/2 teaspoon black pepper

1 1/2 teaspoon sugar**

1/4 cup finely chopped basil

Saute the onion in the olive oil over medium heat in a medium large pot until soft and translucent, about 5 minutes.  Add everything except the basil.  I like about 2 cups of milk, but you can start with less and add as much as you like.   Bring to a boil and reduce to a simmer.  Simmer about 20 minutes, checking to see if you need  to add some water.

While still on the heat, add the basil and stir through about 1 minute.  Remove from the heat and serve.

* If you want to use fresh tomatoes in place of the canned and crushed tomatoes, place 4 lbs. of quartered tomatoes on a parchment lined baking sheet.  Roast at 400 degrees until well cooked and starting to char on the edges.  Time will depend on the moisture in your tomatoes, so check them at 15 minutes and then cook to your liking.  (If you wish, you can remove the skins by putting the tomatoes through a food mill, but I don't bother.)  Blend the tomatoes in a food processor as smooth or as chunky as you wish.

** Sugar tames the acid taste of tomatoes.  Just a little bit makes a huge difference.