Fresh Tomato Basil Soup

This Fresh Tomato Basil Soup is perfect for summer when tomatoes and basil are at their best.

If you have a garden you can make this soup in summer and freeze it to enjoy the fresh flavors of your garden all winter long.

This is one of the best tomato basil soup recipes I have come across.

Ingredients:

• 2 pounds of fresh tomatoes, coarsely chopped, juices reserved
• 1 large russett potato, peeled and finely chopped
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 10 fresh basil leaves
• 1 cup chicken broth
• 1/2 cup sour cream

Preparation:

Add the chicken broth and return to a boil. Continue boiling for 5 minutes. Remove from heat and let cool for 5 to 10 minutes.

Put the soup through a strainer if you like a thicker consistency or puree in a food processor or blender for a creamier consistency. Return the soup to the pot.

Remove one cup of the soup to a separate mixing bowl. Whisk in the sour cream. Return the sour cream mixture to the soup pot and stir over medium heat until the soup has warmed through again.

* If you will be freezing this soup, do not add the sour cream. Defrost and heat the soup when ready to use, then add the sour cream as directed above.