Sally's Fresh Tomato Basil Soup
Put that summer surplus of tomatoes and basil to good use in this delicious soup!
Servings: 14 cups
Equipment
- Dutch oven
- Immersion blender
Ingredients
- 1 medium yellow onion, rough chopped
- 2 tbsp garlic compound butter (I like the Triple Garlic Butter from Second Chance Farm, but you can substitute 2 tbsp butter + 1/2 tsp minced garlic)
- 1/4 cup all purpose flour
- 1 cup half & half
- 1 cup water
- 28 ounce can of tomato puree (you may use less if your tomatoes are all red & meaty)
- 3 tbsp tomato paste (you may use less if your tomatoes are all red & meaty)
- 4 pounds assorted tomatoes, peeled
- 2 tsp sugar (more or less to taste, depending on tomatoes)
- Kosher salt to taste
- Black pepper to taste
- 1/3 cup chopped fresh basil (additional for garnish)
- grated or shaved Parmesan cheese optional
Instructions
- Blanche tomatoes in boiling water & shock in ice water. Peel, rough chop, and set aside.
- Melt garlic butter in large Dutch oven over medium-low heat. Add chopped onion, cover and sweat onions until tender.
- Add flour and stir to coat onions. (Will be very thickly coated.) Reduce heat to low and cook a minute or two to remove the raw flour taste.
- Gradually add half & half and water, stirring until well blended, allowing to thicken for a few minutes.
- Add the chopped tomatoes, tomato puree and tomato paste. Cook at a low simmer for about 30 minutes.
- Process with an immersion blender in the Dutch oven. When smooth, add chopped basil and stir to combine.
- Serve with Parmesan cheese and garnish with additional fresh basil