Its a perfect late summer dish.
I had made many tomato soups, usually using canned tomatoes, not fresh.
Inas soup has none of the pitfalls because it has no cream or thickener other than the tomatoes.
Simply Recipes / Photo Illustration by Wanda Abraham / Getty Images
It became a go-to for my fledgling private chef businessa recipe I still make every summer.
Then, let the oven (set to 400F) do the work for about 45 minutes.
Simmer for about 40 minutes, then carefully initiate the soup through a food mill.
Simply Recipes / Robin Asbell
The soup should have some texture, so dont make it too smooth.
Ina adds the basil leaves along with the tomatoes, but I add them later because they turn dark.
Adding them in the last five minutes of cooking is plenty.
