Fresh Tomato Basil Soup
We did a bunch of canning this past weekend, 80 lbs of tomatoes!!! In salsa, pasta sauce and crushed basil tomatoes. We had already done 10 lbs. of pickles and some spicy beans. We are now ready for the winter months. I had a few tomatoes leftover and was trying to figure out what to do with them when I thought of a Fresh Tomato Basil Soup.
Light, full of flavor and easily made vegetarian by adding vegetable broth instead of chicken broth. You can stretch it even further by not using the Parmesan rind and it would be vegan. We buy good Parmigiano Reggiano always. Ken now saves the rinds so when I am making a soup I can add them for more flavor. Great idea!!
- 2 onions, diced
- 6 cloves of garlic, minced
- 1 Tbsp. olive oil
- 2½ lbs. tomatoes
- 900 ml. chicken or vegetable broth
- 1 Parmesan rind, optional
- 1 tsp. sugar
- ½ tsp. crushed red pepper flakes, or to taste
- 1 cup packed basil, chopped
- 2 Tbsp. oregano, minced
- Skin the tomatoes by placing them in a plugged sink or large pot and pour boiling water over to immerse. Leave for 1-2 min. until the skin is easily peeled off. Slice and then large dice.
- Saute onions and garlic in a large pot until tender but not browned. Add the tomatoes, broth and Parmesan rind. Bring to a boil. Add the sugar, red pepper flakes, basil, oregano and salt and pepper to taste. Cook to 50-60 min. uncovered.
- Remove the rind and serve with crusty fresh bread and a salad.