Every year I have a container tomato garden and every year, it yields less than stellar results. This year I decided to plant my heirloom tomato plants in the ground. Be careful what you wish for!! I have more tomatoes than I know what to do with!! Since the first frost was fast approaching, I decided to harvest the rest of the fruit and make some comforting tomato basil soup. I looked up a bunch of recipes and decided to go rogue and make up my own! (side note – there was no real reason for going rogue other than I liked parts and pieces of several different recipes!). The result was a delicious, comforting, healthy soup that has freezer-worthy leftovers!
2 onions, chopped
4 cloves of garlic, peeled and roughly chopped
2 carrots, peeled and sliced into 1 inch rounds
About 8 cups of chopped fresh tomatoes
3 cups chicken broth
1 TBS honey
6 basil leaves, torn
1 TBS rice vinegar
1/4 cup heavy cream (optional)
Heat 2 TBS of extra virgin olive oil in large pot over medium high heat. Add onions, garlic and carrot, salt & pepper, and cook until soft, about 10 minutes. Add tomatoes and cook an additional 10 minutes. Add chicken broth, honey, and basil leaves. Turn heat down and simmer for at least 20 minutes. Using an immersion blender, carefully blend soup to desired consistency. Turn off heat, stir in rice vinegar and finally the heavy cream (make sure to slowly whisk this in so that the cream doesn’t separate). Salt & pepper to taste – ENJOY!!!!