it's been rainy here in minneapolis, which i absolutely love. our garden is booming with fresh heirloom tomatoes and bunches of basil.
seems like the perfect time to kick back with a good book and a warm bowl of creamy tomato basil soup.
wouldn't you agree?
creamy tomato basil soup w/ a grilled rustic bread
2 15oz. cans crushed tomatoes
1 15oz. can tomato sauce
2+ cups fresh basil – chopped (save 1 tbsp for garnish)
1 ½ cups cashew cream sauce
3 tbsp olive oil (and a little extra for drizzling)
3 cloves garlic – chopped
1 yellow onion – chopped
2 celery ribs - chopped
3 quarts water
2 tbsp veggie base (better than bouillon)
4 slices of fresh rustic bread
salt and pepper to taste
in a large stockpot heat 2 tbsp olive oil, add your garlic and onion. cook until the onion begins to sweat. you can now add the celery and 3 quarts of water. bring to a boil. add your veggie base and simmer for approximately 10-15 minutes.
add your crushed tomatoes, tomato sauce and your basil. simmer for 10-12 minutes. add a little salt and pepper to taste.
bring the pot to a low heat, and with an immersion blender blend the soup together to a very creamy texture.
heat your grill to medium heat, brush your bread with olive oil and let brown just a bit on each side.
garnish soup with fresh
basil and a little drizzle of olive oil.
serve with a crisp white wine.