This is Chef Kent's rich and delicious recipe that he made for the Threshing Day Feast, 2015. Swap out the cream for stock and omit butter for a dairy free version of the soup. The magic comes from the long, slow cook of the vegetables.

 5# of tomatoes, cored and chopped
 2 medium onions- roughly chopped
 4 cloves of garlic, chopped
 Sunflower Oil or Olive Oil
 2 tsp onion powder
 1 tsp garlic powder
 2 cups heavy cream (or stock)
 1/3 cup honey
 4 oz butter (optional)
 Salt & (white) Pepper to taste
 10-12 leaves basil, washed and finely chopped

1

Sauté vegetables (onions, garlic, tomatoes) in olive oil over low heat for about 20 mins.

2

Add spices and allow tomatoes to break down, another 20 minutes.

3

Add cream, simmer another 10 minutes, and bring up to a low boil-- barely bubbling, then turn off heat.

4

Purée with an immersion blender or Vitamix on low, adding in butter and honey slowly. Add salt and pepper to taste, stir in basil, serve hot.

Ingredients

 5# of tomatoes, cored and chopped
 2 medium onions- roughly chopped
 4 cloves of garlic, chopped
 Sunflower Oil or Olive Oil
 2 tsp onion powder
 1 tsp garlic powder
 2 cups heavy cream (or stock)
 1/3 cup honey
 4 oz butter (optional)
 Salt & (white) Pepper to taste
 10-12 leaves basil, washed and finely chopped

Directions

1

Sauté vegetables (onions, garlic, tomatoes) in olive oil over low heat for about 20 mins.

2

Add spices and allow tomatoes to break down, another 20 minutes.

3

Add cream, simmer another 10 minutes, and bring up to a low boil-- barely bubbling, then turn off heat.

4

Purée with an immersion blender or Vitamix on low, adding in butter and honey slowly. Add salt and pepper to taste, stir in basil, serve hot.

Tomato Basil Soup

5 Comments

  1. Sarah K. on August 24, 2015 at 1:10 am

    Made this tonight with the heirloom tomatoes from the last couple of shares and used half cream/half stock. It was amazing! Recommend using red pepper flakes for heat and tasting as you go to get the salt right. Great recipe!

  2. Jenn on September 21, 2015 at 3:44 am

    Ah-maze-ing. Such a great recipe. You have RUINED canned soup for me. This is so good I am considering buying bulk tomatoes and starting several batches to freeze for the winter. Yum!

  3. Elizabeth Serrin on August 18, 2017 at 12:18 am

    This was a wonderful recipe! I think the soup came out great, i used all FFM ingredients too: sunflower oil, garlic, tomatoes, basil, butter, whole milk, onion and carrot! I added some red pepper flakes for a bit of heat, too!

  4. Ramona on September 30, 2017 at 2:57 am

    This soup was delicious. I used FF Roma tomatoes. Please don’the skip the honey…it adds a great dimension.

  5. Alyssa on October 15, 2017 at 6:51 pm

    This recipe was delicious! I used Roma tomatoes from FFM and some Heirlooms I picked up. I also divided the liquid between half stock and half fat free half and half. Yum! I do recommend keeping salt handy as the honey gives it a bit of sweetness.

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