Soups, Vegetarian

Creamy Peach and Tomato Soup with Fresh Basil

This time last year:  Zucchini Muffins and Zucchini with Olive Oil, Garlic and Parmesan

This soup doesn’t have a story.  It’s just what results when you’re driving to work with a bushel box of peaches from the Peach Pit Farm Market in the front seat and an enormous basket of fresh basil from your Dad’s garden in the back.  Before you know it, you’re standing in the kitchen making a soup that’s even better than you hoped it might be….

Creamy Peach and Tomato Soup with Fresh Basil

2 T. Butter
1 Onion, diced
4 Ripe Peaches, diced
8 C. diced fresh Tomatoes or 2 Cans  Tomatoes (540 ml each), pureed
1 t. Salt
3 C. Chicken or Vegetable Stock or Water
1 C. Cream (optional)
1/4 C. Fresh Chopped Basil

Heat the butter in a large pot over medium heat and add the onion.  Cook and stir until the onion is tender, about ten minutes. Don’t let it brown too much!  Stir in the peaches, tomatoes, salt and stock.  Bring to a gentle boil, then reduce the heat and simmer for twenty minutes or so.  Stir in the cream if using, and the basil.  If you like, use an immersion blender to smooth the soup out a bit, though a few discernible chunks of peach are lovely.  Taste for salt, and serve.  This soup is great hot, at room temperature, or cold.  Chill to store.