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
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Ingredients
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9-10
large tomatoes, peeled and chopped
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1/4 cup
olive oil
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1 tablespoon
kosher salt
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1 1/2 teaspoons
freshly ground black pepper
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2 cups
Vidalia onions, chopped
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6
cloves of garlic, minced
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2 tablespoons
butter
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1/4 teaspoon
crushed red pepper flakes
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1
28 oz can chopped tomatoes, with juice
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4 cups
packed with shredded fresh basil
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1 quart
chicken stock
Directions
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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.
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Add all of the tomatoes, basil, and chicken stock.
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Bring to a boil and simmer uncovered for 40 minutes.
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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.
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Season to taste with the salt and pepper. If the tomatoes are very acidic, you may want to add a little sugar.
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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.
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