A perennial favorite, the flavor of this particular version of the soup is enhanced by slowly cooking the tomatoes in garlic-infused oil.

Serves 4–6

INGREDIENTS

• 1 1/2 lbs. large ripe tomatoes
• 6 tbsp. olive oil
• 6 garlic cloves
• 1 medium onion, chopped
• 2 bay leaves
• 1 small potato, chopped
• 4 cups vegetable bouillon
• Sea salt and white pepper
• 2 tbsp. tomato paste (optional)
• 2 tbsp. chopped fresh basil or 2 tsp. dried basil
• 4 tsp. vegan pesto (see recipe) or chopped fresh basil, to garnish

INSTRUCTIONS

1. Peel the tomatoes by immersing in boiling water for 10 seconds, refreshing in cold water, then slipping off the skins. Slice the tomatoes into quarters and remove the seeds.
2. In a saucepan, heat the olive oil, then add the garlic cloves. Cook cloves until golden brown, remove from the pan, and discard.
3. Cook the onion in the flavored oil for about 5–7 minutes until soft.
4. Add the tomatoes and bay leaves, reduce the heat, and allow to simmer, stirring occasionally, for 15–20 minutes or until the oil separates into small pools and the liquid has thickened.
5. Stir in the chopped potatoes and coat in the rich sauce, cook for 2 minutes.
6. Add the bouillon, bring to a boil, then cover and simmer for 15 minutes.
7. Taste and season with salt and pepper, then, depending on the depth of flavor and the ripeness of the tomatoes, add tomato paste, if desired.
8. Remove the bay leaves, add the fresh or dried basil, then blend the soup in the pan with an immersion blender or transfer to a food processor.
9. Reheat the soup to serving temperature.
10. Serve garnished with pesto or basil.

VARIATIONS:

CREAM OF TOMATO AND BASIL SOUP:

• Prepare the basic recipe, using 2 cups bouillon and 2 cups soy milk instead of 4 cups bouillon. Serve with a swirl of soy cream in place of pesto or basil.

QUICK TOMATO AND BASIL SOUP:

• Prepare the basic recipe, but use 1 (28-ounce) can chopped tomatoes, with juice, instead of fresh tomatoes. Cook in the flavored oil for 5 minutes.

FRESH TOMATO AND RED PEPPER SOUP:

• Prepare the basic recipe, omitting the basil and adding 2 seeded and sliced red bell peppers and 1 teaspoon paprika with the bouillon. Purée as instructed or leave chunky as desired. Serve garnished with basil in place of pesto.
  

FRESH TOMATO AND ORANGE SOUP:

• Prepare the basic recipe, omitting the basil and adding the zest and juice of 2 oranges and 1 teaspoon nutmeg with the bouillon. Use cilantro to garnish in place of basil or pesto.

MINTED FRESH TOMATO SOUP:

• Prepare the basic recipe, using chopped fresh mint in place of the basil. Add 1 tablespoon lemon juice to the finished soup. Use mint to garnish.