Fresh Tomato Soup
Oct 10
Did you know that the tomato soup from a can is not naturally that red? It’s like Kraft mac and cheese, that shade of orange is just not natural. True tomato soup is more of a soft orange. It really looks more like it was made out of carrots rather than juicy, ripe tomatoes.
So many years ago, when I still lived with my parents and went to high school, we had crates of tomatoes. It was September and my mom’s tomato plants were just laden with them. My mom already cans salsa and tomato sauce, but there were still too many. So I took to the web and found a tomato recipe. Over the years I created my own, which I will share with you today. It is so delicious, my brother who doesn’t like tomato soup loves this recipe. I suggest you try it.
A Chocolate Covered To-Do List
| ¼ | cup olive oil |
| 1-2 | Large yellow onions, diced |
| 2 | tablespoons Lemon juice |
| 1 | teaspoon Rosemary |
| 1 | teaspoon Celery Seed |
| 1 | teaspoon Basil |
| 18-20 | ripe Roma tomatoes, quartered |
| ½-1 1/2 | cup Heavy cream or milk |
| Salt and pepper to taste | |
| Fresh basil leaves (optional) |
Serves 4-6.
I suggest adding those spices or others, it really makes the soup what it is. Another option is adding orange zest instead of or with the lemon juice. This is a good recipe to use your split tomatoes in because it comes out the same whether they’re firm or soft.
If you’d like to freeze it, freeze it after you puree the tomatoes. After defrosting it, then heat and add the cream/milk and fresh basil. It’s so delicious in the dead of winter to have a hot bowl of fresh tomato soup.
Let me know how it goes!
You can also view the recipe here:
