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
large tomatoes, peeled and chopped
1 1/2 teaspoons
freshly ground black pepper
Vidalia onions, chopped
cloves of garlic, minced
crushed red pepper flakes
28 oz can chopped tomatoes, with juice
packed with shredded fresh basil
In This Recipe
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.