When sun-ripened tomatoes are at their peak, I make this fresh tasting tomato basil soup. Not only is it quick to make, it holds and freezes well. I like serving it with bruschetta for a simple summer lunch. Or try it with mozzarella in carroza for an Italian slant on the American classic, grilled cheese and tomato soup. If you're a fan of cold soups, this also tastes delicious chilled on a hot afternoon. In the winter months, pull it out of the freezer to remind you of the intense flavor of summer vine-ripened tomatoes.
Fresh Tomato Basil Soup
Preparation
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