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Wednesday, August 18, 2010

Recipe: Fresh Tomato Basil Soup

Tomatoes are definitely in season and I'm picking a couple bushel every day at the farm garden!  Here's a great way to use some fresh tomatoes.

This soup, made with garden-fresh ripe tomatoes, is great for eating fresh, freezing, or even canning.  You can easily adapt the recipe for a small or large amount of tomatoes.  I canned a big batch recently - it will be great for winter eating with World's Best Grilled Cheese Sandwiches and will also make a beautiful Christmas gift!

Fresh Tomato Basil Soup
serves 4
4 pounds ripe tomatoes
1 Tablespoon dried sweet basil or 2 TB fresh basil, chopped
1 1/2 teaspoons salt

Wash, core, and cut tomatoes into chunks, dropping into a soup pot.  Put a lid on the pot and bring tomatoes to a boil.  Once you've reached a boil, turn heat down to medium-low.  Allow tomatoes to simmer for 30-60 minutes, or until they are softened and have released their juices.  Puree the tomatoes with an immersion blender (or place into a regular blender).  Add the basil & salt, adjusting to add more if you feel it is needed.
Enjoy freshly made, or allow to cool and freeze.
To can, follow the same canning directions for stewed tomatoes.


1 comment:

  1. Yum sounds good I have some tomatoes that need to be used too. I recently made a cream of tomato soup with basil and barely. It was soooo good but soooo bad as far as calories go. I might just make this.