Tomato Basil Soup
  • 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
  1. Add pureed tomatoes to a large stock pot. Add chicken stock and simmer until heated through.
  2. Add heavy cream and chopped basil.
  3. 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.
  4. Garnish with shaved or shredded parmesan cheese, and fresh basil.
Recipe by Farmgirl Follies | Jennifer Kiko at