Potato and Tomato Soup with Basil Oil

This potato and tomato soup with basil oil is a hearty fall soup that combines the last hints of summer with cozy autumn comfort.

Real truth time.

I made this DEEP in the heat of summer but at the time I felt all kinds of wrong about inflicting my weirdo cozy food cravings on you when you were probably knee-deep in A/C bills.

My husband, on the other hand, did not meet such a kind fate.

Luckily, in our current living situation, we don’t have to pay A/C bills! HAH.

Otherwise, he might have had more qualms about eating this soup. But actually, and this was a shock to all of us, HE LOVED IT.

Like, on days when I had to work over the weekend, he voluntarily ate it instead of ordering pizza.

I think that speaks for itself.

So, what’s so great about this soup?!, is I’m sure the question on all of your minds.

I’m not sure, but I suspect it has something to do with the cozy comfortness of potato soup combined with the fresh pop of tomato sweetness also with a drizzle of basil oil goodness on top.

I think there are a few fresh summer tomatoes still lurking on grocery shelf stores here, but if you can’t find any then go with the kumato type of tomatoes instead. These somehow manage to be perfectly sweet even in the humdrum days of winter. And for that, I love them.

Potato and Tomato Soup with Basil Oil

 

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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

1. 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.
2. 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.
3. 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.
4. Combine the remaining oil and basil in a blender and puree. Season with salt and vinegar to taste.
5. 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

3.5.3208