Nate's Tomato Soup recipe

On Saturday we made tomato soup for the school work party.  This time, we recorded the recipe as we went, so that we could share it. 

Nate’s Tomato Soup –aka Roasted Red Pepper, Basil, & Butternut Tomato Soup

Makes approximately 1 gallon of soup

Roast 4 red peppers

(Roast for 50min on 375F, rotating every 10-15min so that all sides roast evenly.  Remove, cover and let sit for 30min.  remove core, then carefully slice open.  (there will be lots of juice).  Remove seeds and membrane, and gently remove the peel. ) 

Stir together the following ingredients and bring to boil.  Boil for 10min then reduce to simmer:

2 c chicken stock

1 stalk celery chopped

2 medium carrots chopped

8 fresh basil leaves chopped

1 lg onion

6 garlic cloves

1 tsp. salt

1/2 butternut squash*

*Halve the butternut squash and microwave flesh side down in a baking dish with ½ inch of water for approximately 8min or until slightly soft.  Chop in cubes and add to stewing vegetables.   

Let simmer for approx. 45min or until veggies are softened. Puree vegetables then strain vegetable mixture until smooth.

Add 2 cups of pureed veggies to 1 can (50oz.) of condensed tomato soup and 1 can of milk.

Add 2 finely chopped basil leaves

Enjoy!