Tomato Basil Soup

Tomatoes, Basil, garlic… how does it get much better than that?

Here on our little homestead we grow several different varieties of tomatoes. Amish paste for sauce, grand marshal for diced, heirloom because they’re super yummy, and a handful of cherry tomatoes. The beauty of this recipe is that it absolutely does NOT matter what type of tomato you have on hand, they all work beautifully.

Tomato Basil Soup

4-5 lb fresh tomatoes

1/4 C olive oil

1 large yellow onion

6 cloves garlic (2 Tbs)

splash white wine

pinch kosher salt

1/4 - 1/2 tsp red chili pepper flakes

4 Tbs butter

4 C fresh basil

1-2 C chicken stock

Directions:

1. Preheat oven to 410F

2. Toss tomatoes, kosher salt, and olive oil in glass pan and roast for 30-40 minutes until blistered

3. In soup pot, saute onion, garlic, butter, and red pepper flakes 4-5 minutes.

4. Add splash good white wine

5. Add basil and 1 C chicken stock

6. Add roasted tomatoes + liquid

7. Simmer 30-40 minutes

8. Blend in blender until smooth