Garden Fresh Tomato Soup Recipe
- 15 medium sized garden fresh tomatoes (13 cups chopped)
- 4-6 cloves garlic
- 3 tbsp olive oil
- 2 cups chicken stock
- 2 cup heavy whipping cream
- 2 tbsp brown sugar
- 2 tsp white sugar
- 2 tsp salt
- 1 tsp pepper
- 2 dashes celery salt
- Fresh basil
- This recipe is for a double batch, which fills two 1-gallons bags. I make this much for my freezer meals. 1 batch is enough to feed a large family of 6-8, so keep in mind that the recipe is for double that amount.
- First chop tomatoes with skins intact. Make sure to keep as much of the juices as possible. Set aside.
- Mince up 4-6 cloves of garlic and sautee them in the olive oil over low medium heat until translucent in color and fragrant. Make sure not to overcook them. Sprinkle in a few dashes of salt and pepper.
- Add in the chopped tomatoes (roughly 13 cups) and simmer for 15 minutes over medium heat.
- Remove tomatoes from the heat and add in 2 cups of chicken stock. Stir and let cool for 20 minutes.
- Once the tomatoes have cooled enough that touching it doesn’t burn you, add them to a blender. Blend until the consistency is smooth.
- Split soup into 2 freezer safe zip loc bags and freeze.
- When ready to prepare and eat, thaw and reheat tomato base and add in half the amounts of sugars, salts and pepper and cream since the soup is split in 2. If you are cooking up both just add it all in.
- Once heated through add some freshly chopped basil on top. Enjoy!