(Vegan, dairy free)
Yield: Approximately 1 gallon
|Tomatoes, ripe, fresh||10 pounds|
|Carrot, small, peeled||2 each|
|Celery, stalk||2 each|
|Onion, red||1 1/2 each|
|Garlic, cloves||4 each|
|Basil, fresh||1 bunch|
|Tomato Paste||2 tablespoons|
|Salt, kosher||to taste|
|Pepper. black||to taste|
- Rough chop all the tomatoes and reserve the liquid released while chopping
- Chop the carrot, celery, and onion.
- Heat stockpot (or pasta pot as long as it holds at least 1 ½ gallons) and add 1 tablespoon of canola or olive oil.
- Add the onions and garlic and gently cook without browning the onions and garlic
- Add the carrots and celery and continue to cook until the vegetables are soft.
- Add the tomato paste and cook, stirring frequently, for another five minutes.
- Add the tomatoes, reserved juice, and fresh basil. Finish with one and half gallons of water.
- Bring to a boil and lower heat to simmer.
- Simmer for approximately 1 hour (possibly more if the soup hasn’t reduced to proper consistency).
- Remove the basil and puree in blender until soup is smooth.
- Adjust seasoning with salt and pepper.
NOTE: This is a great vegan option for a soup. This recipe works great as a sauce for the turkey meatballs and pasta as well.