Tomato Basil Soup

tomatobasilsoup

Fall is here, and my garden produce is sadly coming to an end. But since we haven’t had a frost yet here in Utah, the tomatoes are still ripening! I’m not really into canning, so when I have a lot of fresh tomatoes it helps to have a recipe like this one.

If you’ve never tried Tomato Basil Soup made from garden tomatoes, you are really missing out. The flavor of fresh garden tomatoes is so much better than the ones I can pick up at the store. If you don’t grow any of your own, head down to your local farmer’s market. They are lovely in this recipe.

Harvesting Green Tomatoes

Did you know that you can harvest your green tomatoes and they will ripen indoors? Just before the 1st frost, I pick all of the tomatoes, no matter the ripeness, and bring them indoors. Place some newspaper in the bottom of shallow cardboard boxes, and then put the tomatoes on them in a cool, dark, dry place. They will ripen slowly. Remove any tomatoes that start to rot. When the tomatoes reach 50% red, and let them continue to ripen on the counter.

Britney and Cherie


Fall Harvest Tomato Basil Soup

3 lbs Roma tomatoes (Little less or little more works too)
1/4 cup of olive oil 
2 teaspoons of salt
3/4 teaspoons of pepper
1 white onion, chopped (I just chopped in the blender)
5 garlic cloves, pressed
1 tablespoon of butter or vegan butter
1/8 teaspoon of crushed red pepper flakes
1 (28 oz ) cans of roasted tomatoes, whole or crushed (I used fire roasted Yum!)
5 or 6 fresh basil leaves
1 tablespoon of dried thyme
3 to 5 tablespoon of dried basil leaves
4 cups of water (add more if it is too thick)

Heat oven to 400. Toss tomatoes that have been sliced in 1/4 pieces, into a bowl with olive oil 1 T basil and a little salt and pepper. Spread on cookie sheet. Roast 45 min. Don’t let them burn.

In a large pot heat on medium heat onions, garlic with and oil, butter and red pepper flakes until golden brown. Add the canned tomatoes and spices, and water. Then add the oven roasted tomatoes too. Bring to boil and then simmer about 35 minutes or until thickened. The flavor gets better as it cooks. I put the large chunks of tomatoes and some liquid, into a blender and pulse for a few seconds.

You can add more spice if you prefer. It is wonderful to have extra! I love this soup and it freezes well for lunches! =)

Serves 8

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