Tomato Basil Soup
Salt/pepper to taste
Minced garlic – 2 large cloves
Olive oil 2-3 Tbs.
Basil (fresh 1-3 Tbs. chopped or/ dried 1-2 Tbs. crushed)
Goat’s milk or whole milk
Start with low acid tomatoes such as Kellogg’s Beefsteak, Black Beauty or Barry’s Crazy Cherry. Place washed tomatoes in a glass baking dish and bake for 1 hour at 400 degrees. Remove from oven and remove stems.
Spoon into large bowl or dutch oven pan, skins included and juice.
Use a stick blender until all tomatoes are pureed.
In a large bowl or another dutch oven strain pureed tomatoes to remove skins (give skins and seeds to yours or neighbors chickens). Simmer soup adding salt, pepper, diced garlic (can be lightly sauteed), 3-4 cups milk, olive oil and basil. Simmer until desired thickness, approximately 30-40 minutes stirring occasionally. Serve with a thinly sliced toasted Artisan bread (recipe on website) topped with a fresh slice of tomato and mozzarella. Simply the best tomato basil soup EVER!!