This is an all year soup. Now, winter time, we eat it hot. During the summer, you can eat it cold. It is a really simple and quick dinner for the whole family. Even my 9 months daughter loves it (we add the salt after serving her). Serve it with some home made bread, e.g. ciabattas.
Ingredients (4 pers.):
- 28 oz diced tomatoes
- 1 garlic clove
- 1/2 pot fresh basil
- 3 tbsp olive oil
- salt and fresh black pepper
- 4 tbsp sour cream
- fresh basil leaves
Add the diced tomatoes into a sauce pan. Press the garlic and add into the sauce pan. Let the tomatoes and garlic simmer for about 20 minutes (the longer, the deeper taste from the tomatoes you get). Pour it into a food processor and add the olive oil and the basil. Mix until the soup is smooth, but still showing small green dots from the fresh basil. Flavor with salt and black pepper.
Serve the tomato and basil soup with a spoon of sour cream on top and a fresh basil leaf. I always have some fresh baked bread with my soup and here I had ciabatta bread.
My plate is from Danish “Broste Copenhagen”.