Serves 4 to 6
You may of course make this soup from any tomatoes, but it will take your taste buds one step beyond if you make it with garden fresh heirloom tomatoes from your own garden or from a growers market.
1 or 2 tablespoons of olive oil
1 yellow onion, diced
1 or 2 cloves of garlic, finely minced
About 4 or 5 cups of fresh, ripe heirloom tomatoes of choice, diced (don’t seed them)
2 cups of Court Bouillon *
1/2 teaspoon dry mixed herbs – (Italian seasoning)
1 teaspoon sugar (optional)
A few gratings of fresh nutmeg
1/2 cup, Chiffonade of fresh basal leaves
Salt and fresh ground black pepper to taste
Heat the olive oil in the bottom of a heavy pot and gently sauté the onion and garlic over a moderate heat just until the onions are pinkish and soft. Add the tomatoes and cook for a minute or two, or until all are hot through and coated with the olive oil. Add the bouillon, mixed herbs, sugar and nutmeg. Bring to a boil, then immediately reduce the heat to maintain a simmer and cook for ten to fifteen minutes. Add the basil, salt and pepper and cook for another two or three minutes. Process with an emersion blender or leave chunky. Garnish with a sprig of fresh basal.
* If you aren’t a vegetarian or vegan you may use chicken broth or bouillon instead.