Fresh Tomatoes from the Garden = Fabulous Tomato Soup
We have a small garden in our yard that is mostly just tomato plants and pepper plants with a few herbs on the side. We've been getting a pretty decent yield of tomatoes. Not too many though, we've somehow been able to eat most of them. But, my husband's co-worker gave us more. These new tomatoes were very ripe so I had to make something today. I walked to garden and picked more tomatoes, peppers, oregano, parsley, and thyme. It was a beautiful yield!
And from there decided to make tomato soup, which I love!
I use this recipe from allrecipes and adapt to my current ingredients https://www.allrecipes.com/recipe/39544/garden-fresh-tomato-soup/ . The recipe calls for onions and cloves, which I didn't have, so I used peppers and garlic cloves instead.. And I always add more than just salt.
I chopped four cups of tomatoes, 2 small peppers, and 3 garlic cloves. This went into a large pot with the chicken broth. I added 4 sprigs of parsley, then threw in some oregano and thyme, (I didn't measure those). Seasoned with garlic powder, onion powder, pepper, and Italian seasoning. Once all mixed together this boiled for twenty minutes, with a few stirs occasionally.
After the twenty minutes and it all had cooked down it was time to blend everything. I didn't snap a picture of that but I just plopped it all into my blender and ran it for a few seconds. With that sitting it was time to make the roux to thicken up the soup and give it it's amazing smooth texture.
You can make a roux with any fat and equal parts of flour, I like it with butter. Once I had my butter melted I added the flour until I reached the consistency I wanted, then added in some of the blended soup, a little at first and then the rest all at once.
I canned this last year though it was silly to can just 1 quart jar. But if you have a ton of tomatoes, I would make this and can away. What a perfect meal for the upcoming cooler days!
Top with croutons and/or cheese, and serve with some delicious sweet tea.
Rachel
I use this recipe from allrecipes and adapt to my current ingredients https://www.allrecipes.com/recipe/39544/garden-fresh-tomato-soup/ . The recipe calls for onions and cloves, which I didn't have, so I used peppers and garlic cloves instead.. And I always add more than just salt.
I chopped four cups of tomatoes, 2 small peppers, and 3 garlic cloves. This went into a large pot with the chicken broth. I added 4 sprigs of parsley, then threw in some oregano and thyme, (I didn't measure those). Seasoned with garlic powder, onion powder, pepper, and Italian seasoning. Once all mixed together this boiled for twenty minutes, with a few stirs occasionally.
You can make a roux with any fat and equal parts of flour, I like it with butter. Once I had my butter melted I added the flour until I reached the consistency I wanted, then added in some of the blended soup, a little at first and then the rest all at once.
Top with croutons and/or cheese, and serve with some delicious sweet tea.
Rachel
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