“This is the perfect tomato soup and works 12 months a year. I serve it with a salad and sometimes grilled chicken. Always a family favorite and it is just as good the next day.” Julie Kupp
8
servings30
minutes1
hour35
minutesRecipe shared by Kelly Love and Julie Kupp
3 pounds ripe plum tomatoes, cut in half
¼ cup + 2 tablespoons of olive oil
1 tablespoon salt
1.5 teaspoons freshly ground black pepper
2 cups chopped medium size yellow onion
6 garlic cloves, minced
2 tablespoons unsalted butter
¼ teaspoon crushed red pepper flakes
28 ounces canned crushed tomatoes with their juice
4 cups fresh basil
1 teaspoon fresh thyme or oregano
1 quart chicken stock, water or vegetable stock
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