Tomato basil soup | Personal

Our first little harvest of tomatoes yielded about 10 pounds...And this is just the tippy top of the iceberg (we planted 40 tomato plants...and by "we", I mean Ryan. *teehee*).  Get ready to see lots of tomato images and lots of tomato filled recipes.  This is one of my favs: tomato basil soup.  It's easy to do in both small and large batches.  

Tomato Basil Soup - yields about 7 quarts

*adapted from  From Scratch

10 Tb. - olive oil

5 onions, diced

20 cloves of garlic, minced

10 lbs. - fresh tomatoes, diced

3 cups - homemade chicken/bone broth

2 Tb. - maple syrup

1 1/4 cups - fresh packed basil

1 1/2 cups - fresh cream (or more, depending on how you like it)

sea salt & pepper, to taste

1. In a large pot, heat olive oil.  Add in the onion and saute until soft.  Add in the garlic and cook for another minute.  

2. Add in the tomatoes, chicken/bone broth, and maple syrup.  Heat until it's boiling and simmer for 20ish minutes

3. Add in the fresh basil, salt, and pepper.  Puree the soup (I used a blender) until smooth.

4. Finally, pour in the cream and stir to combine. 

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