tomato basil soup

We have a serious amount of tomatoes coming out of the garden. I’m picking at least 5 or 6 a day, sometimes more. My hubby has taken care of a lot of the tomatoes, some days he’s had them with breakfast, lunch and dinner. Even after all of that we still have more tomatoes than we could ever eat. Right now it’s so hot I can’t even think about eating a bowl of hot soup, I do think a few months down the road I will. Here’s a freezer ready tomato basil soup recipe. Of course you can eat it now, whatever your heart and stomach desire!

tomatoes drizzled with olive oil, kosher salt, fresh ground black pepper

what is this you ask? instead of freezing my chicken stock in big containers i freeze it in ice cubes that way i can get out only what i need!

tomatoes roasting in the oven

sauting garlic and onions while tomatoes are roasting

yummy yummy roasted tomatoes!

liquid measuring cup(4c.) filled with basil

tomatoes and all of their juices, chicken stock, garlic and onions. excuse the steam!

added half of the basil and let simmer

after pureeing about 2 cups, adding cream,more basil, more simmering, and we're done 🙂

gallon ziploc bag on cookie sheet for even and flat freezing

terrible picture but this shows you how easily it can be stored since we started out on the cookie sheet!


15 – 20 ripe tomatoes (I used a combination of Big Boy and Roma tomatoes)

Olive Oil, fresh ground black pepper, kosher salt (didn’t measure just sprinkled until mostly covered)

1 medium sweet onion, diced

6 garlic cloves, minced

1 1/2 cup chicken stock

3-4 cups basil

3 Tbsp. cream

Preheat oven to 415. Cut tomatoes in half and place on baking sheet lined with foil. Drizzle olive oil over tomatoes then with kosher salt and pepper. Roast in oven for 30 minutes.

While tomatoes are roasting, saute garlic and onions with olive oil in a large dutch oven or saucepan until onions are translucent. Add chicken stock to onions and garlic. Rough chop tomatoes (make sure to get all of the juices from roasting pan) and half of basil add to dutch oven and simmer for 20 minutes.

After 20 minutes of simmering, remove 2 cups of soup and puree in blender. Add rest of basil and cream and simmer for another 20 minutes. Season to taste. Serve right away or let cool completely then place in desired freezer containers and freeze.


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