The perfect recipe to use up those middle of summer or end of season tomatoes! This soup has got a kick to it so make sure you’re prepared for that or adjust accordingly by removing some spice.
Ingredients:
- 2.5-3lbs of tomatoes
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1/4 cup avocado oil
- 1/2 cup water
- salt
- pepper
- cumin
- red cayenne pepper
- red pepper flakes
- paprika
- 15-20 fresh basil leaves
Directions:
- Peel tomatoes: boil water, cut an X at the bottom of each tomato. Drop tomatoes in the water for one minutes. Using a slotted spoon, transfer to an ice bath. Remove skin with fingers or knife.
- Chop onion and garlic. Heat oil in pot and cook onion and garlic until soft.
- Meanwhile, cut tomatoes into quarters.
- Add to pot and cook on medium high heat until tomatoes break down, about 15 minutes.
- Remove from heat. Add 1/2 cup of water.
- Add a pinch of each seasoning.
- Chop basil leaves, stir into soup and let sit for 5 minutes.
- Blend with an immersion blender to desired consistency.
Stephani's Kitchen 