Garden Fresh Tomato Basil Soup

As summer winds down, our garden will soon be closed for the season.

We’re still finding a few banana peppers to stuff and cucumbers to pickle.

But the tomatoes, they just don’t seem to quit and the plants are still full.

If you’re like me and you’re wondering what to do with all of those ripe tomatoes, I have a recipe for you.

Garden Fresh Tomato Basil Soup

Assemble your ingredients.  This recipe has quite a few.  It’s a great way to use of many of those garden fresh veggies and herbs.

Heat a Tablespoon of olive oil over medium heat in a large pot.  Make sure your pot is big enough to hold all of the liquid ingredients that you will add later.  There’s nothing worse than starting off with a pot that’s too small and having to switch to something bigger later on.

Add the tomatoes.  (If you are using fresh tomatoes, see the note following the recipe on how to skin your tomatoes first.)  Add the chicken stock, basil, oregano and salt and pepper.  Turn the burner down to low/medium and simmer for 45 minutes.  Stirring every few minutes.

If you have an immersion blender, blend soup in pot until smooth.  If you don’t have an immersion blender, go buy one.  Seriously, one of the best kitchen tools that I have ever purchased.  (Of course you can puree in a blender.)  Return to saucepan.

Season Soup with salt and pepper.  Add cream.

If you have any herbs growing in your garden, collect some fresh basil and parsley.  Garnish soup before serving.

Tomato Basil Soup

1 cup of chopped yellow onions

1 Tablespoon minced garlic

2 Tablespoons olive oil

*2 lbs. of fresh tomatoes, peeled or (2) 15 oz. cans of whole peeled tomatoes

4 cups chicken stock

1 teaspoon dried basil

1 teaspoon dried oregano

salt and pepper to taste

1/2 heavy cream

1 Tablespoon fresh basil

1 Tablespoon dried parsley

Heat olive oil over medium heat in a heavy bottom pan.  Saute the onions and garlic in the olive oil until softenend.  Stir in the tomatoes, chicken stock, dried herbs, salt and pepper.  Simmer for 45 minutes.  If you have an immersion blender, blend soup in pot until smooth. Get rid of any chunks.  If you don’t have an immersion blender, puree in small batches in a blender (Be careful, liquid will be hot!!) and return to the saucepan.  Season soup with salt and pepper.

Just before serving, stir in the cream, fresh basil and fresh parsley.

*Note: If using fresh tomatoes, you will need to remove the skins.  To do so, boil some water in a large pot.  Place tomatoes in boiling water for a minute or two, then remove and immediately place in cold water.  The skin should be loose and you will be able to peel off the skin very easily.  Once skin has been removed, remove the stem.  Then you can proceed with the recipe.