Guest Post by Kathleen of Deja Vu Cook
I am celebrating the end of my garden tomatoes this week with a great memory of Rudy and me making this soup (my first time) from his garden in Goshen, CT. Although I am here in Florida many years after the first time we made this soup together, Rudy is still with me in the kitchen. Traveling to Europe once a week brought many challenges to his garden but his garden was always a success. I am sure Rudy would not like it that the rest of the summer I will only have cherry or grape tomatoes, but he will always be by my side.
Garden Fresh Tomato and Basil Soup
- 3 lbs. Tomatoes
- 2 T. Olive Oil
- 1 T. Unsalted Butter
- 1 T. Kosher Salt
- 1 T. Fresh Ground Black Pepper
- 1 C. Onion (chopped)
- 1 Carrot (diced)
- 3 Garlic Cloves (minced)
- 1/4 t. Crushed Red Pepper Flakes
- 1 Can Italian Tomatoes, with juice (28-ounce) [prefer Muir)
- 20-25 Fresh Basil Leaves (chopped)
- 1 t. Fresh Thyme (chopped
- 2 C. Chicken Stock
- 1 T. Fresh Basil
- Cut and “X” in the bottom of the tomatoes and blanch in boiling water for approximately 10 min.
- Remove skin and seeds from blanched tomatoes and put aside.
- In a large saucepan melt butter and oil over medium heat. Add onion, garlic and carrot and cook stirring frequently until softened.
- Add tomatoes with their juices, broth, basil and thyme.
- Bring to a boil, reduce heat to low and cover and simmer (at least 15 min.) and remove from heat.
- Use an immersion blender to purée soup until smooth. (You can use a food processor or blender in batches and then return to pan.)
- Season with salt and pepper
- Garnish with chopped fresh basil
Serve with Panzanella Salad
Posted: Tuesday, June 12th, 2012 @ 11:03 am
Categories: homemade soup recipes, recipes, vegetarian and vegan soups.
Tags: Garden Fresh Tomato and Basil Soup, Panzanella Salad, soup recipes, soups, Tomato Soup, tomato soup recipes.
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