Photo by liz boyer
liz boyer's Notes:
Expand9-10 large tomatoes, peeled and chopped Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1 tablespoon kosher salt Ask a question about this ingredient
1 1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
2 cups Vidalia onions, chopped Ask a question about this ingredient
6 cloves of garlic, minced Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1/4 teaspoon crushed red pepper flakes Ask a question about this ingredient
1 28 oz can chopped tomatoes, with juice Ask a question about this ingredient
4 cups packed with shredded fresh basil Ask a question about this ingredient
In a large stockpot over medium heat, saute the onions and garlic with some of the olive oil, the butter, and red pepper flakes until the onions start to brown.
Ask a question about this stepAdd all of the tomatoes, basil, and chicken stock.
Ask a question about this stepBring to a boil and simmer uncovered for 40 minutes.
Ask a question about this stepUse an immersion blender to puree everything in the pot. The basil will still be in strips and pieces, but everything else will be blended.
Ask a question about this stepSeason to taste with the salt and pepper. If the tomatoes are very acidic, you may want to add a little sugar.
Ask a question about this stepOptional: 1 cup of cream or half and half may be added at this time. It is very good without it. This soup is also very good cold.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
