Recipe: Tomato Basil Soup from the garden

Putting it up for winter, the beginnings of a huge pot of tomato basil soup. It will be canned or frozen for winter.

So simple to make!
Recipe, Tomato Basil Soup
-fresh in-season garden tomatoes
-basil, fresh or dried
-sugar
-salt

Play around with the measurements. I'm making a batch that is about 3 gallons worth, and I simply chopped the tomatowa in half and tossed into the pot. I'll cook it over medium heat until the tomatoes are soft. Then I'll puree it and finally season with basil & salt.  Adding just enough sugar to cut the acidity & tartness of the tomatoes.

Simple & delicious!

Tomato Basil Soup - a real Little Red Hen story of our farm

Tomato Basil Soup - 5 gallons made today, most of it for the freezer, we will enjoy it all winter! Super easy, from our farm gardens to freezer all in one day.
My sons love the story of the Little Red Hen, and just now I was explaining to them how this soup is an example of the story.
Planted the seed back in March in the greenhouse, tended it, watered it. Planted it in our farm fields in late May. Cared for it there. Harvested it, cooked it, froze it.
Are YOU a Little Red Hen, too?

Recipe: Fresh Tomato Basil Soup

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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.

Enjoy!