Tomato Basil Soup

This is a basic soup recipe that I make on days when we (my husband and I) want something light for dinner. It has a thick consistency and a beautiful texture and color. It pairs perfect with toasted french bread and/or soup sticks and croutons.

I enhanced the flavor of the soup by adding roasted bell pepper and apple. I personally have a tendency of developing a heartburn upon consuming anything citrus- orange juice, marinara sauce, mojito….you get the idea! To tone down the acidity by a few notches I added an apple to the recipe. The apple also adds a subtle sweet flavor to the soup and improves the nutrition value of the dish as well.

Serving 4 
Cooking time 40 min

Things you will need:
8 medium Size Tomato (cut into big dices)
4 medium size onions (cut into big dices)
1 apple peeled and diced
1 red bell pepper- roasted
1/2 cup fresh basil leaves
4 cloves garlic
1/2 cup milk
1/4 cup water
2 tsp sugar
olive oil- for cooking
salt and pepper

In a heavy bottom deep pan heat the oil and throw in the onions and garlic. Stir fry it on medium high till the onions turn transparent. Sprinkle in some salt and cook for a few more seconds. Add in the apple and roasted bell pepper..continue to cook for approximately 3 min. Add the tomatoes and sprinkle it with some more salt and sugar. Stir and cook it covered for 10 to 12 min or till the tomatoes start turning into a sauce like consistency. Close the heat and let the mixture cool (uncovered) till it comes to room temperature. Put everything in a blender and puree it till it all turns into a smooth liquid.
Transfer it back into the pan and on slow heat add the milk and water and cook for another 5 to 10 min. You can add more water if you want it to be less thick. Adjust the salt and serve with a dollop of sour cream accompanied by bread, croutons, soup sticks or any of your favorite salad.

Note: You can skip putting milk and sour cream to turn it into a vegan recipe.