Tomatoes and basil straight from the garden turn this often overlooked classic into a unique summer favorite. Serve this soup with a loaf of fresh baked bread or grilled cheese sandwiches.

SERVES 4 to 6.

INGREDIENTS

• 6 large fresh tomatoes, peeled, or 1 large can (28 ounces) tomatoes
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 cup Vegetable Stock
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon salt
• black pepper to taste
• 1/2 cup half and half or heavy cream (optional)

INSTRUCTIONS

1. To peel tomatoes: Boil 4 to 6 cups water. One by one, drop the tomatoes into boiling water. Leave them for a few minutes, and then take them out and plunge them into a bowl of very cold water. When tomatoes are cool, slip off their peels.
2. Cut tomatoes in half and squeeze out seeds. Set 1 tomato aside to add to pureed soup at the end for texture.
3. Chop the remaining tomatoes. You should have 4 cups of chopped tomato.
4. Sauté onion in olive oil until the onion is translucent. Add celery, and sauté until celery is tender, about 5 minutes.
5. Combine chopped tomatoes, stock, onion, celery, basil, salt, and pepper in a soup pot. Simmer for 10 minutes.
6. Puree the soup until smooth in a blender in 2 batches.
7. Return the puree to the soup pot, coarsely chop the 1 remaining tomato, and add it to the soup.
8. For a creamy soup, add 1/2 cup half and half or heavy cream.