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Garden Fresh Tomato and Basil Soup

June 9, 2012

I am celebrating the end of my garden tomatoes this week with a great memory of Rudy and me making this soup (my first time) from his garden in Goshen, CT.   Although I am here in Florida many years after the first time we made this soup together, Rudy is still with me in the kitchen.  Travelling to Europe once a week brought many challenges to his garden but his garden was always a success.  I am sure Rudy would not like it that the rest of the summer I will only have cherry or grape tomatoes, but he will always be by my side.

Garden Fresh Tomato and Basil Soup


  • 3 lbs. Tomatoes
  • 2 T. Olive Oil
  • 1 T. Unsalted Butter
  • 1 T. Kosher Salt
  • 1 T. Fresh Ground Black Pepper
  • 1 C. Onion (chopped)
  • 1 Carrot (diced)
  • 3 Garlic Cloves (minced)
  • 1/4 t. Crushed Red Pepper Flakes
  • 1  Can Italian Tomatoes, with juice (28-ounce) [prefer Muir)
  • 20-25 Fresh Basil Leaves (chopped)
  • 1 t. Fresh Thyme (chopped
  • 2 C.  Chicken Stock
  • 1 T. Fresh Basil


  • Cut and “X” in the bottom of the tomatoes and blanch in boiling water for approximately 10 min.
  • Remove skin and seeds from blanched tomatoes and put aside.
  • In a large saucepan melt butter and oil over medium heat.  Add onion, garlic and carrot and cook stirring frequently until softened.
  • Add tomatoes with their juices, broth, basil and thyme.
  • Bring to a boil, reduce heat to low and cover and simmer (at least 15 min.) and remove from heat.
  • Use an immersion blender to purée soup until smooth. (You can use a food processor or blender in batches and then return to pan.)
  • Season with salt and pepper
  • Garnish with chopped fresh basil

(Ritz Crackers On The Side (I am still 5 years old)

(Serves 4-12)

Recipe inspired from Rudy Popolo’s garden

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