Perfect on a cold, wintry night…
6 large tomatoes (garden are best!)
3 T. EVOO
3 T. minced garlic
½ large yellow onion, chopped
1 tsp. salt
1 tsp. fresh cracked pepper
1 -2 tsp. red pepper flakes (less or more to taste)
2 tsp. Italian seasoning
4 oz. tomato paste
4 oz. fresh basil leaves, julienned
3 c. chicken or vegetable stock
1 c. whole wheat croutons
¼ c. shredded parmesan cheese
In a large pot, boil whole tomatoes until their skins break. Remove and place in ice water and remove the skins. Crush tomatoes in a bowl and set aside. In the same pot, heat on stove and add EVOO, chopped onion and minced garlic. Cook until the onions are translucent (add a little stock to prevent burning and sticking). Add crushed tomatoes, Italian seasoning, stock, red pepper flakes, tomato paste, salt, pepper and half the julienned basil. Mix well. Bring to a light boil, reduce heat to low and simmer 1 hour. Stir occasionally. If you have an immersion blender, blend soup until smooth and creamy. If not, let the soup cool COMPLETELY and blend with a standard blender.
Serve in bowls and top with parmesan cheese, basil and croutons.
Use fresh garden tomatoes when possible. Soup freezes well. Make in advance, thaw and reheat.
Shared by: Chuck Schuler | Project Manager, Management Advisory Services