Wednesday, September 17, 2014

Crazy Easy Tomato Soup

I can't believe that I ever bought tomato soup in a can. It's so delicious when made with garden fresh produce and is one of the easiest recipes ever. It's also very quick, less than a half hour from ingredients to table. I made it for the first time last week, and I've made it three times since then. It's that awesome. I don't have a set-in-stone recipe, I just go with the flow, tweaking it based on what I have on hand. Here are the basics:

* Tomatoes, any sort is fine, roughly 3-4 lbs
* Peppers, as mild or spicy as you'd like, 3-5 optional
* Onion (1 medium) and/or garlic (3-4 cloves)
* Cream, milk, or half and half (1/2 c)
* Butter or oil (3 tbsp)
* Flour (6 Tbsp)

* Soup pot
* Sieve or strainer
* Blender
* Ladle

First, clean your tomatoes well and chop roughly into a pot. If you'd like, you can add a few peppers or other veggies that the garden has given you. Allow to cook for 10 minutes on medium heat.

Meanwhile, chop an onion or mince some garlic.

Pour the hot tomatoes into the blender and blend thoroughly. Pour out of the blender into the sieve or strainer. Work the tomatoes through the strainer. Compost the seeds/skins that are strained out.

Heat the butter  in the soup pot until melted. Add the onion and cook til translucent (If you have more time, cook til carmelized). Add flour and stir to combine. Cook until the flour is a light golden color. Slowly add the milk, whisking to combine thoroughly. Slowly add in the strained tomatoes, whisking as you add. Allow to cook a little longer, 5-10 minutes.

Salt and pepper to taste and add fresh basil, if desired. Top with sour cream, cheese or croutons. This stuff is incredible with grilled cheese, quesadillas, or thick slices of a good artisan bread.

You can add other veggies from the garden if you'd like, or you can add cooked, chopped veggies after blending and straining the tomatoes for a chunky garden veg soup.

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