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Fresh Tomato Soup and Basil Oil

Hey Vancouverites, did any of you make it to Urban Village Movement’s long table event this past weekend? 

If you just answered ‘no’ you need to go on a time-out and reconsider.  So take your time out while I show you the location which was this epic 6,000 square foot patio in the most unexpected location ever:

Ok, your timeout is over.  It’s good right?!  The best of Vancouver but a total hidden gem that you magically  find on Air B&B… So now you know.  If anything you should come to the next event because you know it’ll be a cool location.  Secondly, because your photos will be captured so magically by some amazing photographers (the photo above was taken by Opal Eye Photography – check her webpage out, she captures the loveliest moments).  Thirdly, you’ll meet some amazing people you’d never meet in Vancouver otherwise.  Lastly, who doesn’t want a yummy meal cooked for them?! Seriously.  Sign me up!

Alright so if you were there and you want the recipe for the tomato soup you ate TODAY is YOUR day because here it is! 

Basil Oil
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 cup basil
  2. 1/4 cup olive oil
  3. 1 teaspoon sea salt
Instructions
  1. Bring a small pot of water to a boil.
  2. Immerse the basil for ten seconds and after those ten seconds immediately run the basil under cold water.
  3. Pat the basil dry with a paper towel
  4. Place in a blender with olive oil and salt and blend until smooth.
Samantha Potter http://samantha-potter.com/

Fresh Tomato Soup
Serves 10
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3 carrots, peeled and sliced
  2. 3 celery sticks, peeled and sliced
  3. 2 medium onions, peeled and diced
  4. 2 cloves garlic, minced
  5. 2 tablespoons olive oil
  6. 2 cubes vegetable stock
  7. 1.5 litres boiling water
  8. 28 oz canned San Marzano tomatoes
  9. 6 fresh beefsteak tomatoes
  10. Fresh basil for garnish (optional)
  11. Sea salt and freshly ground pepper
Instructions
  1. Over medium heat, heat olive oil in a large sauce pan. Add carrots, celery, onions, and garlic. Cook for approximately 10 minutes (until onions are translucent and golden).
  2. In the meantime, combine the cubes of vegetable stock and boiling water in a large pot over high heat. Stir until the cubes are fully dissolved.
  3. Add the canned and fresh tomatoes to the pot and bring to a boil. Once a boil is reached, stir the contents of the pot and then turn down the heat and let it simmer for approximately 15 minutes.
  4. Once the vegetable mixture is done add it to the pot for the remainder of the simmer time along with a generous amount of salt and pepper.
  5. After 15 minutes is up blend the mixture. You will have to do this in batches as there is a lot of soup happening. I use whatever extra large bowls I have around the house to pour the blended soup into.
  6. Once everything is blended, put it in the same bowl and stir it so all of the flavors are evenly distributed.
  7. Garnish with basil (if desired) and basil oil (recipe above).
Adapted from Jamie Oliver
Adapted from Jamie Oliver
Samantha Potter http://samantha-potter.com/

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