4# Tomatoes large dice
Depending on the season my favorite is the hairloom tomatoes. Roma Tomatoes work real well for
Tomato soup as well
2# Red onion or yellow onion large dice
1# Celery large dice
1# Carrots large dice
8 Cloves of Garlic
1/4 C. Olive Oil
4 nice sprigs Sweet Basil
Salt and Pepper to taste
1 pinch Red Pepper flakes
4 c. Chicken stock ( water or vegetable stock if vegetarian )
Warm the olive oil in a large pot and add the onion. Saute until the onions are translucent.
Add the garlic and expand ( cook until you can smell the garlic ). Add the carrots and saute a few minutes
then add the Tomato and cook down and add the celery and basil. Add chicken stock and bring up to a boil,
skim the foam and reduce the heat to a simmer. Add the red pepper flakes. Simmer the soup for 1/2 hour,
remove the basil and put the soup into a blender blend for a few minutes and strain.
Season to taste with salt and pepper. I like to garnish this soup with reduced balsmic vinegar.
Some people like to finish with cream. This tomato soup like so many other soups can be vegertarian and or vegan.
It is gluten free. Or use it like a sauce. Cheers !!!