Name: Tomato Basil Soup
Yield: 4 servings
Ingredients: 9-10 large tomatoes, peeled and chopped; 1/4 cup olive oil; 1 tablespoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; 2 cups Vidalia onions, chopped; 6 cloves of garlic, minced; 2 tablespoons butter; 1/4 teaspoon crushed red pepper flakes; 1 28 oz can chopped tomatoes, with juice; 4 cups packed with shredded fresh basil; 1 quart chicken stock

Servings: 4 persons

9-10 large tomatoes, peeled and chopped
1/4 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups Vidalia onions, chopped
6 cloves of garlic, minced
2 tablespoons butter
1/4 teaspoon crushed red pepper flakes
1 28 oz can chopped tomatoes, with juice
4 cups packed with shredded fresh basil
1 quart chicken stock

1
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.
2
Add all of the tomatoes, basil, and chicken stock.
3
Bring to a boil and simmer uncovered for 40 minutes.
4
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.
5
Season to taste with the salt and pepper. If the tomatoes are very acidic, you may want to add a little sugar.
6
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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Tomato Basil Soup

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