Garden Fresh Tomato and Basil Soup

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

Ingredients

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

Preparation

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