Cold Tomato Basil Soup

Our farmers market in town is overflowing with fresh garden-ripe tomatoes and of course I couldn’t resist. Here’s what we had for lunch a few days ago. It’s a cold tomato basil soup, perfect for a warm day. I did the cooking early in the morning while it was still cool and then stored it in the fridge until we were ready to eat. Add cheese sandwiches or buttered toast to round out your meal.

For more delicious tomato recipes, check out The Tomato Cookbook on Amazon Kindle.

[zrdn-recipe id=”64″]

This soup freezes well. Pour leftovers into freezer containers and freeze for up to a year. Thaw in the fridge overnight to use it.

This is a great recipe to use when you have more tomatoes than you know what to do with and it’ll also use up some of your basil. I  have a potted basil plant on my patio and it is growing out of control (which is a good problem to have).

Depending on how many tomatoes you have, make a double batch of this soup and freeze it to use throughout the year.