Classic Tomato Soup from Fresh Tomatoes
"The final volume of soup will depend on how much broth you add and the type of tomatoes you use. Different types of tomatoes have differing water content, much of which cooks off during roasting. It is a big pot of soup. Eat it for dinner and freeze the rest. You'll be glad you did on a night you don't want to cook!..."
INGREDIENTS
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9-10 lbs whole tomatoes, halved and cored (approximately 3 quarts of roasted tomatoes)
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3 tablespoon olive oil
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1 large sweet variety onion, diced (I like red onions or Vidalia onions)
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4 carrots, grated
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3 garlic cloves, minced
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2 cups chicken or vegetable broth
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2 tbsp dried basil (3-4 tbsp fresh basil )
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1 tbsp dried thyme (2 tbsp fresh thyme)
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kosher salt
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freshly ground black pepper (to taste)
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9-10 lbs whole tomatoes, halved and cored approximately 3 quarts of roasted tomatoes
•
3 tablespoon olive oil
•
1 large sweet variety onion, diced I like red onions or Vidalia onions
•
4 carrots, grated
•
3 garlic cloves, minced
•
2 cups chicken or vegetable broth
•
2 tbsp dried basil 3-4 tbsp fresh basil
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1 tbsp dried thyme 2 tbsp fresh thyme
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kosher salt
•
freshly ground black pepper to taste
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