Once again I find myself getting ready to type out a recipe for something that… doesn’t have a recipe. But, I can at least walk you through the process of how I like to make this. 🙂
- Tomatoes (peeled fresh, or canned – diced, crushed, whole… anything that’s just tomatoes)
- Fresh Garlic (pre-minced should work fine, if you don’t have fresh)
- Butter and/or Bacon Grease (for sautéing in)
- Chicken and/or Beef Base
- Brandy (I’d never added this before, but Daddy splashed some in, and it was delicious! But, you only want a hint.)
- Water, as needed
- Cream, if desired
- Fresh Basil (I used some fresh-frozen that we had grown this past summer.)
Sautee onions and garlic until golden and tender.
Add tomatoes and basil. Let this simmer for awhile, to allow the flavors to meld.
Using an immersion blender, blend the soup until you reach the desired consistency. With just a stick/immersion blender, you probably won’t be able to reach a perfectly smooth consistency. But, we like it this way!
Taste your soup. At this point, you can start playing around with the rest of the ingredients, until you reach the flavor you want. If the tomatoes are just too sharp, add a little beef base. If the soup lacks flavor/depth, try adding chicken base. Brandy will add some depth and character, but you only need a little. Water helps thin it out, and cream makes it a little more mild… and creamy. 😉
Serve hot. We like to serve it alongside grilled cheese or cheese toast. The other night, we served it with some delicious gruyere mac & cheese!