Wednesday, October 24, 2012

Fresh Tomato Soup

by Leslie

This summer was so enjoyable for me.  We bought a house, planted a garden, and had lots of wonderful visitors.

The garden was one of my favorite parts of summer.  We didn't plant much and we planted it late, but we tried to get as much out of it as we could.

We planted several varieties of tomato.  They didn't really start producing until it was about to freeze out, so we picked a lot of them green and put them in a brown paper bag in our basement on the off-chance that they would ripen.

Guess what?


They did!

You can tell that there are a few different shapes and sizes in there.  Our favorite variety that we grew was called Cherokee Purple.  They were gorgeous and meaty.  I canned a few of them but had some left, so I decided to make some fresh tomato soup with them.


Start by heating oil in a large pot and adding one chopped onion and a chopped carrot.  Add about 8-10 chopped tomatoes.  I put a little Italian Seasoning in at this point.  


Gorgeous!  After the tomatoes all included, add about 3-4 cups of chicken stock to the pot.  Bring this mixture to a boil, then let it simmer for about 45 minutes or until the tomatoes break up and are soft.

Remove the soup from the heat, and with a hand blender, blend until the ingredients are pretty smooth.

Let the mixture cool slightly, then run it through a fine mesh sieve or food mill, pushing the liquid into a bowl below.  

You will be left with this:


Discard pulp and add the smooth soup back to the pot to warm.

Serve however you like!  It is delectable on its own, but I'm sure some cream would be good, too!


Fresh Tomato Soup
Serves 4 with leftovers

1 onion, finely chopped
1 carrot, sliced
8-10 large tomatoes, roughly chopped
1 T. italian seasoning (I used Penzey's Pasta Sprinkle)
3-4 cups chicken broth or stock
Salt and pepper to taste
Sugar to taste


Start by heating oil in a large pot and adding one chopped onion and a chopped carrot.  Add about 8-10 chopped tomatoes. Add Italian Seasoning.

After the tomatoes all included, add about 3-4 cups of chicken stock to the pot.  Bring this mixture to a boil, then let it simmer for about 45 minutes or until the tomatoes break up and are soft.

Remove the soup from the heat, and with a hand blender, blend until the ingredients are pretty smooth.

Let the mixture cool slightly, then run it through a fine mesh sieve or food mill, pushing the liquid into a bowl below.  

Discard pulp and seeds and return the smooth liquid to the pot.  Add salt, pepper, and about a tablespoon of sugar and let the soup get hot.  

Serve with or without cream and enjoy!




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Wednesday, October 24, 2012

Fresh Tomato Soup

by Leslie

This summer was so enjoyable for me.  We bought a house, planted a garden, and had lots of wonderful visitors.

The garden was one of my favorite parts of summer.  We didn't plant much and we planted it late, but we tried to get as much out of it as we could.

We planted several varieties of tomato.  They didn't really start producing until it was about to freeze out, so we picked a lot of them green and put them in a brown paper bag in our basement on the off-chance that they would ripen.

Guess what?


They did!

You can tell that there are a few different shapes and sizes in there.  Our favorite variety that we grew was called Cherokee Purple.  They were gorgeous and meaty.  I canned a few of them but had some left, so I decided to make some fresh tomato soup with them.


Start by heating oil in a large pot and adding one chopped onion and a chopped carrot.  Add about 8-10 chopped tomatoes.  I put a little Italian Seasoning in at this point.  


Gorgeous!  After the tomatoes all included, add about 3-4 cups of chicken stock to the pot.  Bring this mixture to a boil, then let it simmer for about 45 minutes or until the tomatoes break up and are soft.

Remove the soup from the heat, and with a hand blender, blend until the ingredients are pretty smooth.

Let the mixture cool slightly, then run it through a fine mesh sieve or food mill, pushing the liquid into a bowl below.  

You will be left with this:


Discard pulp and add the smooth soup back to the pot to warm.

Serve however you like!  It is delectable on its own, but I'm sure some cream would be good, too!


Fresh Tomato Soup
Serves 4 with leftovers

1 onion, finely chopped
1 carrot, sliced
8-10 large tomatoes, roughly chopped
1 T. italian seasoning (I used Penzey's Pasta Sprinkle)
3-4 cups chicken broth or stock
Salt and pepper to taste
Sugar to taste


Start by heating oil in a large pot and adding one chopped onion and a chopped carrot.  Add about 8-10 chopped tomatoes. Add Italian Seasoning.

After the tomatoes all included, add about 3-4 cups of chicken stock to the pot.  Bring this mixture to a boil, then let it simmer for about 45 minutes or until the tomatoes break up and are soft.

Remove the soup from the heat, and with a hand blender, blend until the ingredients are pretty smooth.

Let the mixture cool slightly, then run it through a fine mesh sieve or food mill, pushing the liquid into a bowl below.  

Discard pulp and seeds and return the smooth liquid to the pot.  Add salt, pepper, and about a tablespoon of sugar and let the soup get hot.  

Serve with or without cream and enjoy!




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