If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I had so many tomatoes from my garden last year that I had to think of ways to use all of them. Recipes that would use a lot of them!!! I found several recipes for tomato soup and then I put the best parts of all of them together to create my version. —liz boyer
Serves 6-8 or more
- 9-10 large tomatoes, peeled and chopped
- 1/4 cup olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups Vidalia onions, chopped
- 6 cloves of garlic, minced
- 2 tablespoons butter
- 1/4 teaspoon crushed red pepper flakes
- 1 28 oz can chopped tomatoes, with juice
- 4 cups packed with shredded fresh basil
- 1 quart chicken stock
- In a large stockpot over medium heat, saute the onions and garlic with some of the olive oil, the butter, and red pepper flakes until the onions start to brown.
- Add all of the tomatoes, basil, and chicken stock.
- Bring to a boil and simmer uncovered for 40 minutes.
- Use an immersion blender to puree everything in the pot. The basil will still be in strips and pieces, but everything else will be blended.
- Season to taste with the salt and pepper. If the tomatoes are very acidic, you may want to add a little sugar.
- Optional: 1 cup of cream or half and half may be added at this time. It is very good without it. This soup is also very good cold.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil