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.
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
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/10/potato-tomato-soup-basil-oil.html