Nothing tastes like summer to me more than a bowl of tomato basil soup (except maybe Stuffed Zucchini). And no better tomato to make it with than Jersey's finest. Anyone from New Jersey knows that there is nothing better than late August Jersey tomatoes (and corn!). No sooner have they ripened on their vines than I make this soup...over and over and over, until alas they disappear for another year.
We grew an abundance of tomatoes in our garden growing up. I used to love eating them right off the vine or in a cold gazpacho or creamy, crunchy BLT - pleasures reserved for the way-too-short tomato season. The nice thing about this soup is that it can be frozen before adding the broth and thus enjoyed all year-round.
3 tbsp. margarine
1 large onion, chopped
1 carrot, chopped
4 large ripe tomatoes
1/2 cup packed basil
salt to taste
3/4 tsp sugar
14 1/2 can of chicken broth
1 tbsp. Pastina
Start by preparing the tomatoes. Score the bottom of each tomato with a cross. This will make removing the skin much easier.
Blanch the tomatoes in boiling water until you see the skin beginning to pull away (3-5 minutes).
Remove the tomatoes and rinse under cold water or let cool until you can handle them. Remove the skins and then coarsely chop.
In a large pot, melt the margarine and sauté the onions and carrot until the onion is limp.
Stir in the tomatoes, basil, salt and sugar.
Bring to a boil and simmer until tomatoes are mushy - about 20 min.
Cool and puree in blender.
(This is the point at which you can freeze the mixture)
To serve: boil 1 can of chicken broth, add the Pastina and cook until pasta is done.
Stir in the tomato mixture and heat (do not boil).
Eat while dreaming about summer....its only 279 days away.