Italian Tomato Basil Soup


3 pounds of wonderful summer, small tomatoes

1/4 cup olive oil plus 2 tablespoons

1 tablespoon of salt

1 1/2 teaspoons pepper

2 cups regular onions

6 garlic cloves

2 tablespoons of butter

1/4 teaspoon red pepper flakes

28 ounce can crushed tomatoes

2 teaspoons dried basil or 1 cup fresh basil

1 teaspoon dried thyme

1 quart of chicken stock

1 cup heavy whipping cream


Slice your small tomatoes in half and put them in a large bowl with the olive oil salt and pepper, stir together. 


Heat oven to 450°. Place the tomatoes on a baking dish and roast for 40 minutes. 


In the meantime in a large stock pot,  stir together onions, an additional 2 tablespoons of olive oil at low heat. Sauté until tender. Add butter, red pepper flakes, canned tomato including juice, basil, thyme, chicken stock, and roasted tomatoes from oven with juices. 


Simmer for 20 minutes on the stove stirring occasionally. Use an immersion blender to blend it all together after simmering. Right before serving stir in heavy whipping cream. Taste ( always taste) to see if you need to add more salt pepper or red pepper flakes. Enjoy! 


Tips from Miss Lynn - adding roasted tomatoes to soup takes the level up a notch. Yum. For the few extra minutes it takes to roast in the oven it is totally worth it. Like other fresh herbs in your soup? Now is the time to try them for your own version. This makes about 13 cups of soup so it should give you enough to freeze. Freezing soup is super easy! Just take a Ziploc bag, add the extra soup,  press it to release all the air,  and seal. Label it so you can recognize it later!  And when you’re ready to eat wonderful summer soup, Just thaw and enjoy! We always, always, always make extra soup when we’re making homemade soup. Have fun making your own. 


Mrs. Lynn and Farmer Larry

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