Fresh Tomato Basil Soup
I had to make room in the chest freezer for a side of beef. Using up last summer’s bags of diced tomatoes is now top priority — especially since this year’s tomatoes will soon be in season. I’ve always been a fan of homemade tomato soup. With the addition of fresh basil from my garden, Parmesan cheese, and a spoonful of love and affection, this simple soup made for a delicious dinner. And I may just enjoy it cold for lunch tomorrow, too!
- 12 cups (approx.) pureed tomatoes (I used two, gallon-sized freezer bags of chopped tomatoes from my garden and processed in a blender until smooth)
- 32-oz. box of unsalted chicken stock
- 2 cups heavy cream
- Fresh basil, finely chop 10-12 large leaves
- Sea salt and cracked black pepper to taste
- 2 Tablespoons honey
- Parmesan cheese, shredded
- Fresh basil chiffonade for garnish
- Add pureed tomatoes to a large stock pot. Add chicken stock and simmer until heated through.
- Add heavy cream and chopped basil.
- Add salt and pepper to taste, and up to two tablespoons of honey to add a sweet edge to the acidic tomatoes. Simmer on low for 10-15 minutes.
- Garnish with shaved or shredded parmesan cheese, and fresh basil.