Gardens are fantastic spaces for relaxation, but their true purpose is to yield delicious produce! While I often share snapshots of our garden during summer, I don't frequently discuss our harvest and its culinary uses. Today, I'm excited to present a quick dinner we've been enjoying—bringing the garden to our plates. This skillet tomato basil soup is packed with the abundant tomatoes we have right now, offering a fresh, nutritious meal bursting with flavor.

tomato-soup

This soup embodies everything I adore about fall. It's loaded with fresh vegetables that explode with taste, yet remains hearty like a good, chunky soup should.

tomato soupPrint
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Description

Your tomato soup experience is about to be transformed—this is the only recipe you'll need moving forward.

Ingredients

  • 6 cups halved or quartered cherry tomatoes
  • A handful of fresh basil
  • 6 cloves garlic, minced
  • 1 shallot, minced
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 1 tablespoon balsamic vinegar
  • Optional mix-ins: sausage, zucchini, mozzarella, poached egg, or garbanzo/white beans
  • Optional eggs for topping
  • Fresh bread for serving

Instructions

  1. In a cast iron skillet over medium heat, warm the olive oil. Add the minced garlic and shallots, sautéing until fragrant. Incorporate the tomatoes, cooking until they soften, about 5 minutes. Stir in the basil, then remove from heat and transfer to a bowl. Season with salt and balsamic vinegar—this will be your soup base.
  2. In the same skillet, sauté any mix-ins you choose. Chop them into bite-sized pieces and combine them with the tomato base in the skillet. Note: we sautéed mozzarella and placed it on top instead of mixing it in.
  3. If you're adding eggs on top (like poached eggs), cook them separately, then place them atop the soup.
  4. Serve hot, accompanied by freshly griddled or toasted bread.

Comments (2)

  1. Charlene asks: September 29, 2022 at 12:35 pm

    Is there no broth or water?

    Reply
    1. Isabelle Eyman replies: October 5, 2022 at 8:38 am

      This soup is thicker, so the tomatoes will release their juices while cooking, serving as the broth. Enjoy!

      Reply
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