You'll love this yellow squash tomato soup.
This homemade tomato soup with yellow squash and fresh basil makes a delicious tomato soup you'll love!
Servings: 3 people
Calories:
Cost: $5
Equipment
- kitchen knife
- Blender
Ingredients
- 1 tspn cumin seeds
- 2 medium onions
- 2 tablespoon olive oil
- 1 tspn juniper berries (optional)
- 3 medium yellow squash
- 1 tablespoon smoked paprika
- 1 tspn Dijon mustard
- ¾ cup fresh basil
- 1 tspn sea salt
- 1-2 kg 2-4 pounds ripened juicy tomatoes
Instructions
- Clean and roughly chop the vegetables.
- In a heating saucepan, put cumin seeds to roast for 1 minute.
- Add diced onions and stir, then add oil and junipers. Stir and cover to cook for 4 mins stirring now and then.
- Bring in the squash. Stir well, then cover to cook for 2 mins.
- Season with salt, mustard, and paprika. Give a stir and cover for 2 mins.
- Add the tomatoes and some basil leaves. Give a good stir, then simmer for 20 mins, stirring every 5 mins.
- Cut off the heat and leave the soup to cool for 30 mins or so.
- Before blending the soup, add some more basil leaves for more flavor.
- Serve while warm or cold, depending on the weather.
Notes
- You don't need to add any liquid if your tomatoes are juicy. If that isn't the case, add 2 cups of boiling water; however, the texture and flavor will not be the same.