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Tomato Basil Soup

Serves 8-16

Most tomato soups are kind of ok. Add a little basil and some red pepper flakes and you’ve got a tasty go along to a sandwich, a nutritious meal on a day when you’re home sick, or the start to a spicy evening. You’ll get about 16 eight-ounce servings with this, so it’s perfect for a large group, or when you want to stock the freezer.

Ingredients

  • 3 lbs Roma tomatoes, quartered
  • ¼ cup and 2 TBS extra virgin olive oil
  • 2 tsp sea salt
  • ½ TBS freshly ground pepper
  • 2 yellow onions, chopped
  • 7 garlic cloves, minced
  • 2 TBS butter
  • 1 tsp red pepper flakes
  • 1 28 oz can diced tomatoes and the juice
  • 1 qt chicken stock
  • 5 springs thyme
  • 4 cups of fresh basil, packed

Directions

  1. Preheat the oven to 400⁰F. Toss the tomatoes together with the ¼ cup of oil, salt and pepper. Place them into a 10”x15” baking pan, spread out evenly and roast them in the oven for 45 minutes.
  2. In the meantime, heat a stock pot to medium heat and add in the two tablespoons of olive oil. When its heated, add in the onions, garlic, butter and red pepper flakes and sauté until the onions are softened, about 10 minutes.
  3. Stir in the can of tomatoes, chicken stock, thyme and basil. Remove the tomatoes from the oven and add them in as well. Bring the whole blend to a boil, then reduce the heat and allow it to simmer for 40 minutes.
  4. Remove the pot from the burner and allow it to cool. In batches, ladle the cooked combination into a mix and puree each batch for 10 seconds.
  5. Serve warm or cold. Season to taste. For a richer soup, add a drizzle of olive oil, cream or both.

Notes

  • Need more heat? Add more pepper flakes during the cooking process, or a little red pepper powder at serving time.
  • This soup is the perfect base for go-alongs like parmesan, feta, chicken sausage, shrimp, meatballs, crab and so on.
  • For a creamier soup, add 1-2 tablespoons of heavy whipping cream to each 8 oz serving when it’s time to enjoy.
  • Store unused soup in the refrigerator for up to a week or freeze unused portions for up to 6 months.
  • For the healthiest results and the best flavor, use as many organic ingredients as you can.

Recipe collaboration by Kara Keels and Tom Mehren

Kara Keels, B.Sc, is a Nutritional Therapy Practitioner living in Vancouver, Washington. For more information about her offered nutritional services, follow her on Facebook or visit her website at www.karakeels.com.

Tom Mehren is a kitchen drone residing in Broadview near the shores of Carkeek Park.


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