Basil Tomato Soup With Corn & Cavatelli PastaFreeze A Big Batch For Winter

Yellow tomatoes make a delightful soup.

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Yellow Tomatoes

I picked up a yellow tomato plant at the farmer's market this spring. Unfortunately I don't remember the name of the strain, but it grew the biggest, most beautiful, low-acid, tomatoes I've ever experienced. Some of them were a pound and a half! I am definitely going to save its seeds so that I can grow them again next year. Since they are late producers, I'm still harvesting them, even though it's early October.

Since I've already canned dozens of jars of red tomatoes, I thought I'd make and freeze lots of soup so that we could enjoy it this winter. (If you are going to freeze this soup, do so without the corn or pasta. It will take up less freezer space and you can add the corn and cooked pasta when you use it.) It's also a very versatile soup so add any veggies and grain you desire. Or for protein, add some beans or peas. The combinations are endless. This may become one of your favorite soups - it's certainly becoming one of mine.

I developed this recipe using a combination of yellow tomatoes and pink brandywines that are also late producers and are low in acid. You can make this soup with any tomato, but it's best when you use ones that are pulpy, not watery.

Heirloom yellow and pink brandywine tomatoes

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Basil Tomato Soup

Vegan, Dairy Free, Gluten Free with gluten-free pasta

[makes about 8 cups]

Requirements

Hand Immersion Blender

Ingredients

1 tablespoon extra virgin olive oil

1 1/2 cups diced onion

1/2 cup chopped red bell pepper

4 cloves garlic, minced

1/2 pound new potatoes, peeled and chopped

2 carrots, peeled and sliced

4 to 5 pounds tomatoes, quartered (8 cups)

4 cups vegetable broth

1 bay leaf

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

2 tablespoons lemon juice, as needed

1/4 cup thinly sliced fresh basil

1 1/2 cups corn kernels (if frozen, thaw)

4 ounces dry pasta or more (cavatelli or shells)

Directions

Add oil to a large soup pot. Cook the onion and red bell pepper on medium-low heat until they begin to soften, about 5 minutes. 

Stir in the garlic and cook until fragrant, about a minute. Stir in the potatoes, carrots, tomatoes, broth, bay leaf, salt and pepper.

Bring to a boil, reduce heat and simmer until the vegetables are soft and the tomatoes are falling apart. I do not remove the skin or seeds because the immersion blender crushes them up pretty well, but if you want, you can pull out the skins with a long fork during the time it's simmering.

While the soup is simmering, prepare pasta according to directions. Drain and set aside.

Remove the bay leaf. Using an immersion blender, blend the soup until smooth. I prefer an immersion blender rather than a high speed blender, because the immersion blender leaves the soup thicker. If you have to use a blender, don't over process.

Blend until smooth with an immersion blender

Adjust salt and pepper and add lemon juice until it reaches the desired acidity. Stir in the fresh basil.

If you are going to freeze this soup for later, let cool and put in a freezer-safe jar. Allow room at the top as it will expand.

To serve, stir in the corn and cooked pasta. Top with additional fresh basil.

Enjoy!

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