Three Tempting Tomato Soups

Summer favorite: fresh tomatoes.

This first soup is from Whitney. It's warm and delicious and great with crackers or bread.

Tomato Basil Soup

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2 c. sliced leeks
4 oz. butter
3 qt. beef broth
2 cans whole tomatoes, diced
1/3 c. red wine vinegar
1/3 c. sugar
1/3 c. white wine
0.25 c. cornstarch
1 c. firmly packed fresh basil leaves
1 star anise
0 Cooked rice (optional)
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Drain tomatoes and set aside juice for later. Saute together the
leeks and the butter until soft. Add the broth, diced tomatoes,
vinegar, sugar and wine. Cover partially and simmer for 25 minutes.

Optional: Add cooked rice in whatever amount suits your fancy. I like
adding cooked, rather than uncooked rice, because I always end up
adding too much uncooked rice and it turns into more of a casserole
than a soup. You may not need cornstarch, or at least not the full
amount if you add rice.

Mix together the cornstarch and the juice from the tomatoes and add
to the soup mixture. Bring back to a simmer and add the basil and
star anise. Season with salt and pepper to taste.

Note: This is the closest recipe I've come to the tomato rice soup at
Pyrenees. I've substituted onions for leeks and it tastes good as
well. I've never used the star anise, because I always forget to buy it.

Joy of Cooking, from which this recipe comes, describes the Fresh Tomato Soup as "A simple, clean-tasting soup." For a zestier soup, make Cream of Fresh Tomato Soup. This soup reminds me of the Tomato Basil soup at Zupa's in Utah.

Fresh Tomato Soup/Cream of Fresh Tomato Soup
Joy of Cooking
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2 Tablespoons extra virgin olive oil
1 medium onion coarsely chopped
3 pounds ripe tomatoes peeled, seeded, and chopped, with juices
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup heavy cream (for Cream of Fresh Tomato Soup)
1 Tablespoon pesto sauce (for Cream of Fresh Tomato Soup)
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1. Heat olive oil in a soup pot over medium-low heat.
2. Add the onion and cook, stirring, until tender but not browned, 5 to 10 minutes.
3. Stir in the tomatoes and their juices.
4. Simmer until the tomatoes are covered in their own liquid, about 25 minutes.
5. Puree until smooth, either in a blender or using a hand blender (be careful either way--the soup is hot).
6. Return to the pot and stir in the salt and pepper.
Serve hot or cold.
For Cream of Fresh Tomato Soup:
7. Stir in the heavy cream and pesto sauce. Gently heat through and serve immediately.