Wednesday, September 1, 2010

My tomato soup recipe

Tomato Soup
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 carrot, diced (optional)
  • 2 lbs ripe tomatoes (I used Dry-Farmed Early Girls), roughly chopped
  • 1 c. chicken stock
  • 1 clove of garlic
  • 5-6 leaves fresh basil, chopped (or 1 tsp dried)
  • 1/2 - 1 c. heavy cream
  • Salt and pepper to taste
  1. Heat butter and olive oil over medium heat in a large dutch oven or other heavy pot.
  2. Add onion and saute for 1 minute; add carrot, salt & pepper to taste, and saute for 2 minutes more.
  3. Add roughly chopped tomatoes (do not seed or peel), crushing lightly between your fingers.
  4. Add the stock and herbs; reduce heat to medium. Let simmer for 20-30 minutes, or until the tomatoes are softened and have released all their juice. Re-season, if necessary.
  5. Remove the soup to a strainer or food mill. If using a strainer, allow the solids to drain for at least 10 minutes, stirring and pressing every couple of minutes.
  6. Using your food processor process all of the "solids" until pureed
  7. Add to the strained soup and mix thoroughly
  8. Add the cream and serve (or freeze)
I multiplied this by 8 and made 2 gallons last week

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