This is a popular tomato soup that you can make in no time. Ceramic cookware is ideal for this because ceramic is nonreactive, i.e., the acid from the tomatoes does not react with the cookware. In contrast, foods cooked in reactive cookware often emit a metallic taste and at times change the color of the food. Particularly very acidic foods like tomatoes can create this result.
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- pinch of salt
- 3 cups chicken stock
- 3 cans (ea. 14.5 ounces) diced tomatoes, undrained
- 2 cups fresh basil leaves, use a sharp knife and thinly slice
- Basil leaves (optional)
- Heat oil in a large saucepan over medium heat. Add garlic and cook for 30 secs, stirring continuously.
- Add in the stock, salt, and tomatoes.
- Bring to boil.
- Reduce heat and simmer for 20 mins.
- Stir in basil
- Place 1/2 of the soup into a blender (alternatively, use a stick blender) and process until smooth
- Pour pureed soup into the bowl, and repeat the previous procedure with remaining soup.
- Garnish with basil leaves as desired.