I have a garden overflowing with Peppers, Tomato, Basil, Herbs, squash and pumpkins. I love my garden but I was really concerned I wouldn’t be able to use all of this delicious food before it spoiled. I started giving all of my guests bags of tomatoes before they left. I finally decided to start making sauces, soups and salsas and canning for the winter. This is a lot of work but I have a lot of time in the summer and it will be worth it when I start teaching again.
Tomato Basil Soup
- 3 Cups Chicken Broth
- 3 Lbs Tomato
- 2 Cups Basil Leaves
- 1/4 Cup Olive Oil
- 1 Small Green Pepper
- 1/4 of a Red Onion
- 1 Clove Garlic
- 1/4 C. Cilantro
- 1 tsp. Thyme
- 1 tsp Red Pepper Flakes
- Salt and Pepper to taste
- Preheat oven to 425 degrees.
- Cut the stem out of the tomato and place them in a roasting pan.
- Pour olive oil over the tomatoes and roll them around so that they are well oiled.
- Add Salt and Pepper and bake for 45 minutes.
- With your food processor chop Onion, Green Pepper and Garlic finely.
- In a large Stock pot sautee onion mixture on medium low heat until it is lightly browned.
- Add Chicken stock, Basil, Thyme and Cilantro to the stock pot and let simmer until tomatoes are finished.
- When tomatoes are finished place them in the stock pot (Do not add the oil).
- Cover and let simmer for 45 min.
- Let cool slightly.
- Scoop the food into a food processor and puree until texture is an even consistency.
- Place this pureed soup into a separate container.
- Pour the rest of the stock pot ingredients into the food processor and puree until it is and even consistency.
- Add the liquid to the first container of soup until it is the consistency you desire. I like a thicker soup so I added very little.
- You can save the liquid as a tomato broth soup as well.
- Freeze for up to 4 months in your freezer or can them for longer preservation.
I enjoyed this soup with Against All Grains Sandwich bread.
Happy Soup making! Enjoy the fruits of your garden labor or go out and buy some Farm Fresh tomatoes and make this for your family. You will thank yourself on those cold winter nights or early Fall sick days! This is my favorite thing I have done with my veggies so far and I hope you enjoy it too.