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Tomato Basil Soup

Perfect on a cold, wintry night…


6 large tomatoes (garden are best!)


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

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