Here is a soup you can serve either hot or cold. Also you can freeze this soup and have it in the winter. This recipe makes 6 to 8 serving.



2 tablespoons Olive Oil

3 medium onions, chopped

4 large cloves of fresh garlic, minced

1 pinch of crushed red pepper flakes

1 tablespoon tomato paste

3 cups chicken broth, homemade preferred but low sodium canned chicken broth will work

Generous handful of fresh basil leaves, cut up.

15 medium or 10 large yellow heirloom (thus the name golden heirloom but you could use your favorite) cut into quarters over the pot so you do not loose any of the juice from the heirloom.

1 cup heavy cream for that dap just before serving.


Coast the bottom of a 12 quart pot with oil over medium heat. When heated add the onions and 1/4 teaspoons of salt and pepper. When onions are translucent add the tomato paste, garlic, and basil. Cook for one minute. then add your chicken soup heirlooms remembering to cut the heirlooms over the pot. NO need to peel because the skin is thin. Bring to boil, then let simmer for 30 minutes. When finished put in blender and puree.  ladder into bowls and put a tablespoon of cream in the middle to serve. Remember, on a hot day you can chill this and it is excellent cold as well as hot.

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