Fresh Tomato Soup from the Garden

Here is my recipe for Garden Fresh Tomato Soup. This recipe is simple to make and the best part is that you can freeze it and savor those garden tomatoes all year long!

– 4 boneless skinless, chicken breasts (6oz each) – 2 tbsp olive oil – 1/4 cup balsamic vinegar – 1 tbsp chopped fresh rosemary – 3 tsp minced garlic about 3 cloves – 1/2 tsp salt – 1/4 tsp black pepper

Ingredients

Gather together all the tomatoes you want to use. For a double batch I used about 15 medium sized tomatoes. Chop them up making sure to salvage any and all extra juices.

Mince up 4-6 cloves of garlic depending on how garlicky you like your soup.

Sautee that garlic with a few tablespoons of olive oil over low-medium heat.

Add in your chopped tomatoes. I got roughly 13 cups of chopped tomatoes for my double batch.

Simmer tomatoes for 15 minutes. Next remove from heat and add in 2 cups of chicken stock.

Let cool for about 20 minutes before adding it to a blender. Blend until you get a perfectly smooth consistency. It doesn’t take long.

You can separate it equally between 2 gallon sized freezer safe zip lock bags and place them in the freezer to be used in the dead of winter when you are craving something yummy and fresh from your garden.

When you are ready to eat, just thaw out soup, warm up on the stove and add in 1 cup of heavy-whipping cream (per batch/bag).

When heated through,top with some fresh basil and enjoy with what else than a yummy grilled cheese sandwich. Oh yeah baby!

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