I love basil. It’s most definitely my favorite leaf of all time. My ability to successfully grow and nurture basil unfortunately does not reflect my affection for the beloved herb. I kill it real dead every.single.time. In the States, whenever I would pick up a new plant in the produce section Kevin would quietly say, “Ah, your next victim.” A warning to my little green friend perhaps? It’s not that I never got any use out of my basil plants. They just expired before their time.
Now, in Cusco, I can buy a rather large bundle of basil for about 15 cents. 15 CENTS! With a price like that, I’m OK with my black thumb. Regardless of where it comes from I now have a delicious soup recipe to add it to. But if it happens to come from one of my own ill fated plants, what a tasty way to go!
This soup is the first new thing I learned how to cook in Cusco. I always hoped it would be some exotic dish with ingredients I couldn’t pronounce, let alone buy in the U.S. Fortunately for you guys I haven’t made it that far yet, so here ya go!
You’ll need: vegetable oil, 10 Roma tomatoes, basil, onion, cream, water, salt and pepper.
Give the onions a rough chop and cook in oil over medium heat until softened.
Cut tomatoes into 1 inch pieces and add with basil and water to the onions.
Cover and simmer on medium heat for about 10 minutes or until tomatoes have cooked down. It’s taken me 10 minutes, it’s taken me 20 minutes. It depends on your tomatoes. Just make sure they’re softened and have become somewhat soupy (?). 😛
Blend until smooth. It will take two batches depending on how big your device is.
After blending and before cream.
Add cream and stir. If you feel like adding a little extra you’ll get no judgements from me! Salt and pepper to taste. The first time I made this by myself I was big time bummed because I tasted it before I added salt (as you should) and it was decently bland. Don’t give up hope! I may even try adding salt to the chopped and uncooked tomatoes to aid in the cooking down next time.
Don’t let your soup be lonely like mine was. Add a grilled cheese and call it a party!
- 1 tbs. vegetable oil
- 10 Roma tomatoes
- 1 small to medium onion
- handful of Basil (personal preference-I maybe used half a cup)
- 1/2 c. water
- 3/4 c. cream
- salt and pepper
- Rough chop the onions and cook in oil on medium heat until clear.
- Chop tomatoes into 1-inch pieces and add with basil and water to the onions.
- Cover and simmer on medium heat about 10 min. or until tomatoes have cooked down, stirring once.
- Blend until smooth and return to pot.
- Add cream and heat until heated through.
- Add salt and pepper to taste.
- Make sure your tomatoes aren't too firm. They'll take longer to cook down and aren't as tasty.
- Do yourself a favor and make yourself a nice grilled cheese to go along with your soup.
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