Tomato Basil Soup
We can't think of a better way to use up extra tomatoes (before they go bad!) than to make a fresh pot of Tomato Basil Soup. It is so versatile; you can eat it any season, warm or chilled. As we get ready to plant all our summer tomato and basil plants, we want to be sure you have this amazing recipe on hand. This soup is great for freezing as well, for those end of season bumper crops! Might we suggest a nice Italian Brunello with this?! Cheers and happy gardening!
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions
- 8 garlic cloves, minced
- 2 tablespoons ghee
- 1/2 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned roasted plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock
- ¼ cup shaved parmesan cheese
- Roasted pine nuts for garnish
Preheat the oven to 400 degrees F.
- Mix the tomatoes and 1/4 cup olive oil, salt, and pepper. Spread the tomatoes on a baking sheet lined with parchment paper and roast for 45 minutes. Let cool. You can do this ahead of time and chill if desired.
- In a large stockpot saute the onions and garlic with about 3 tablespoons of olive oil and the ghee.
- Add in the red pepper flakes and saute for 10 minutes, until the onions start to brown.
- Add the canned tomatoes, basil, thyme, and chicken stock. Saute for 3 min.
- Add the tomatoes from the oven including the liquid on the baking sheet.
- Bring to a boil and simmer uncovered for 40 minutes.
- Pour half the mixture into a blender and blend for 30-60 seconds pulsing (leave the lid ajar for venting). You will want to leave some chunks intact for texture. Repeat with remaining mixture.
- Season with salt and pepper to taste
- Top each serving with parmesan and pine nuts