Tomato Basil Soup

Name: Tomato Basil Soup
Ingredients: 9-10 large tomatoes, peeled and chopped; 1/4 cup olive oil; 1 tablespoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; 2 cups Vidalia onions, chopped; 6 cloves of garlic, minced; 2 tablespoons butter; 1/4 teaspoon crushed red pepper flakes; 1 28 oz can chopped tomatoes, with juice; 4 cups packed with shredded fresh basil; 1 quart chicken stock

11 ingredients

6 steps

Ingredients

9-10 large tomatoes, peeled and chopped
1/4 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups Vidalia onions, chopped
6 cloves of garlic, minced
2 tablespoons butter
1/4 teaspoon crushed red pepper flakes
1 28 oz can chopped tomatoes, with juice
4 cups packed with shredded fresh basil
1 quart chicken stock

Directions

1

In a large stockpot over medium heat, saute the onions and garlic with some of the olive oil, the butter, and red pepper flakes until the onions start to brown.
2

Add all of the tomatoes, basil, and chicken stock.
3

Bring to a boil and simmer uncovered for 40 minutes.
4

Use an immersion blender to puree everything in the pot. The basil will still be in strips and pieces, but everything else will be blended.
5

Season to taste with the salt and pepper. If the tomatoes are very acidic, you may want to add a little sugar.
6

Optional: 1 cup of cream or half and half may be added at this time. It is very good without it. This soup is also very good cold.