Fall Tuscan Tomato Soup

This is the best time of year to make homemade tomato soup.  Fresh homegrown tomatoes, basil and onions.  You can't get any closer to "from farm to table", then this recipe.  I doubled the recipe so I could freeze it and enjoy it throughout the fall (just be sure to freeze in batches so you don't have to refreeze leftovers again).

Pair this soup up with a nice, gooey, cheesy grilled cheese sandwich and you have a hearty meal.  If you'd rather keep in on the lighter side, add a small side salad or add a fruit compote (even easier, open a can of fruit).

Pair this with Gordy's wine selection of the month and you're all set.  Enjoy!

6-8 slices French bread, 1 inch thick
2 Tbsp. extra-virgin olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
3 lbs. ripe tomatoes, peeled and seeded, then diced (see note)
4 cups chicken or vegetable stock, or prepared broth
1/2 cup finely chopped basil leaves, plus 6-8 whole leaves
Salt and freshly ground pepper
1/2cup freshly grated parmesan cheese

Preheat oven to 300 degrees.   Place the bread slices on a baking sheet and bake until lightly browned, turning once, 10-15 minutes total.  Set aside.

In a large soup pot over medium heat, warm the oil.  Add the onion and saute', stirring frequently, until softened, 5-7 minutes.  Add the garlic and cook until softened but not browned, about 30 seconds.

Add the tomatoes and stock, raise the heat to high, and bring to a boil.  Reduce the heat to medium-low, cover, and cook until the tomatoes are softened, about 30 minutes.  Remove from the heat.

In a blender or food processor, puree the soup in batches, leaving a little bit of texture if desired, and return the soup to the pot.  Alternatively, process with a handheld blender in the pot until the desired consistency is reached.  Return the soup to medium heat and reheat gently,  Add the chopped basil and season to taste with salt and pepper.

To serve, place a slice of toasted bread in the bottom of each warmed bowl and sprinkle with a spoonful of Parmesan cheese. Ladle the soup on top and garnish with a basil leaf.  Serve immediately. Serves 6-8.


NOTES
**Peeling and seeding tomatoes (easy) - Select tomatoes that are fully ripened and slightly soft to the touch.  To peel and seed them fill a saucepan three-fourths full of water and bring to a boil.  Using a sharp knife, score an X in the blossom end (bottom) of each tomato.  In batches, without crowding, immerse the tomatoes in the boiling water and leave for 15-30 seconds, or until the skins just begin to wrinkle. Remove from the pan with a slotted spoon, let cool slightly, then peel away the skins.  Cut in half crosswise and squeeze gently to dislodge the seeds.

**I added a little sugar to the soup to cut the acidity of the tomatoes.

**For a creamier, richer soup, add a little half and half to your desired taste.