Web Extra: Sun-Dried Tomato-Basil Soup

Sun-dried Tomato-Basil Soup

Tomatoes and basil are in season (and at their peak in flavor) now, so make this soup while you can! This recipe, and hundreds more, appears in Cooking with Texas Highways (UT Press), available at www.texashighways.com.

—Lori Moffatt

• 8 Roma tomatoes
• 1 red onion, diced
• 3 cloves garlic, minced
• 1 T. olive oil
• 12 oz. tomato juice
• 6 sun-dried tomatoes, diced
• 6 fresh basil leaves (or more to taste), cut into thin strips
• 1 tsp. salt
• ¼ tsp. white pepper
• hot pepper sauce
• celery leaves (for garnish)

Place Roma tomatoes in boiling water for about 20 seconds, then remove and place in a bowl of cold water; peel, seed, and half when cool

In a medium skillet, sauté onion and garlic in olive oil until soft. Pure onion mixture and Roma tomatoes with tomato juice in a food processor or blender. Combine mixture with sun-dried tomatoes, basil, salt, and white pepper in a medium saucepan; heat thoroughly. Add hot pepper sauce to taste. Ladle soup into bowls and garnish with celery leaves. Yield: 4 servings.

From the July 2012 issue.

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