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!
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.