This potato and tomato soup with basil oil is a hearty fall soup that combines the last hints of summer with cozy autumn comfort.
Yield: 4 servings
Ingredients
2 tbsp butter
6½ cups water
1 large onion, chopped
1 bay leaf
5 thyme sprigs
1½ lb new potatoes, washed and chopped
1 tsp salt, plus more to taste
4 tbsp olive oil
1 lb ripe tomatoes, peeled, seeded, and finely chopped
1 cup basil leaves
champagne vinegar, to taste
Instructions
Melt the butter in a large soup pot with ½ cup water. Add the onion, bay leaf, and thyme. Cook for 4-5 minutes over medium-low heat, then add in the potatoes and salt. Cover and let simmer for 5 minutes. Pour in the rest of the water and bring to a boil, then lower to a simmer and cook until potatoes are tender, about 15-20 minutes.
Remove from the heat and remove the thyme sprigs and bay leaf. Puree with an immersion blender. Season to taste with salt and black pepper. Set aside.
In a separate pot, warm one tbsp of the olive oil. Add the tomatoes and cook over medium-high heat until the juice has evaporated and the tomatoes have thickened sightly. Break up with a spoon to make a semi-smooth sauce. Season to taste with salt. Stir into the potato soup.
Combine the remaining oil and basil in a blender and puree. Season with salt and vinegar to taste.
Divide teh soup into bowls and serve with a drizzle of basil puree.
Notes
Recipe from The Greens Cookbook
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/10/potato-tomato-soup-basil-oil.html