3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Note: You can Serve this soup hot or cold.
Skip butter and use canola oil if desired or if prohibited during lent.
Yield: Serves six to eight servings.
Total Preparation time: 1 hour and 50 minutes
Cafe (More Recipes) | Health | Humor | General Interest | Travel | Church Fathers | Faith | History | Inspirational | Sermons | Library - Home
A service of St. Basil's Syriac Orthodox Church, Ohio
Copyright © 2009-2011 - ICBS Group. All Rights Reserved. Disclaimer
Website designed, built, and hosted by International Cyber Business Services, Inc., Hudson, Ohio