Homemade soup made from fresh tomatoes is fun to prepare and
packed with garden fresh flavor and nutrients.If you enjoy cooking the old fashioned way, this soy and dairy free
recipe will bring rave reviews from your family or guests.Homemade tomato soup can be made ahead and
easily reheated.
Ingredients: Fresh tomatoes any variety Broth - vegetables or chicken (equal parts diced tomatoes and broth) 1 onion 1 carrot 1 bell pepper 2 tablespoons sugar 1 tablespoon salt spices - Italian herbs or Tabasco 1 tablespoon garlic 2 tablespoons cooking oil
Wash your tomatoes.Any variety can be used.Today’s
featured recipe is using roma and cherry tomatoes.
Slit the skin in an X pattern on the blossom end of the
tomatoes.This step is optional, but
will speed up the parboiling process.
Fill a skillet half full of water and bring to a boil.We are going to par-boil the tomatoes to
soften the skins.
Fill a bowl with ice water.The tomatoes will be immersed in the water after the skin splits.
Place an even row of tomatoes in the boiling water.When the skin splits, transfer them into the
ice water.The time will vary depending
on the thickness of the skin.Large
tomatoes often have thinner skin and will only take about a minute or two.The featured roma tomatoes took about three
minutes and the cherry tomatoes about one minute.
Leave the tomatoes in the ice water until cooled. They will
be very hot at first but cool enough to handle in a couple of minutes.
Peel the skin off the tomato.It will peel easy as a banana.
When all the tomatoes are peeled, discard or compost the
skins.Dump the water out of the
skillet and set the skillet back on the stove.We will use it later to sauté the vegetables.
Dice the tomatoes.As you slice, push the seeds off to one side.Put the diced tomatoes into a container and set aside.
Place a fine mesh colander over a bowl and pour the seeds
and juice on your cutting board into it as needed.
Swish the seeds around and the juice and fleshy bits will
drop into your container.Discard the
seeds.Set the deseeded, peeled, diced
tomatoes aside.
Chop up the onion, bell pepper, and grate a carrot.You can add any vegetables you have
handy.Zucchini or summer squash is
nice.
Place a tablespoon of garlic in the skillet with two tablespoons
of cooking oil.The featured recipe
used olive oil.Turn heat to medium
high.
Sauté the vegetables until soft, about tree to five
minutes.Add salt, pepper, sugar, and
spices while cooking. Use basil and Italian seasoning or spice it up with
Tabasco sauce and peppers.
Place the sautéed vegetables into a blender or food
processor.Add a couple scoops of the
diced tomatoes to help puree the vegetables.The featured recipe is for chunky tomato soup.If you want creamy soup puree all the tomatoes in this step.
Adjust the tomato soup recipe for the amount of fresh
tomatoes you have.You want about equal
amounts of tomatoes and broth.
Combine the tomatoes, broth, and pureed vegetables in the
skillet.Bring to a boil and
cover.Turn heat to low and simmer for
30 to 60 minutes to blend the flavors.Add more spice if desired.Serve
and enjoy!
Tips:
Use a food strainer to process the parboiled tomatoes
without peeling.
Store leftovers in the fridge.
This recipe is written dairy free, but some folks like
grated cheese sprinkled on top.
