Sunday, August 7, 2011
Rustic Garden Tomato Soup
As I've mentioned, this year in my garden is TOMATO YEAR. Yay. I have 4 red tomato plants that are producing more than enough for us. I've also got 2 yellow "jelly bean" tomato plants that are producing, oh I'd say enough for the whole city.
I actually can't keep up with the eating of the RED tomatoes. That's new, because I love home grown RED tomatoes. Building a fence around the garden (thanks again for the inspiration, Brenda!) was the key. Now, instead of the deer and bunnies and turtles and whatever else eating my tomatoes, WE ARE!
Now, my very favorite way to eat a RED tomato is peeled, sliced (but not too thinly), with some salt on top.
This year, because I have so many, I've been looking for a little something more to do with them. I mean, one for breakfast, one for lunch, and one for dinner is just about all you can eat, right?
So, when my daughter began her orthodontic journey a few weeks ago, I started thinking SOUP. I looked at my basket full of tomatoes and decided on Tomato Soup. Now, I don't eat beef or anything associated with beef. It actually grosses me out to think about it. Cow lover is why. Not that you asked.
But because my daughter hadn't eaten in several days, I picked up beef broth for this soup. Somewhere in my mind I was thinking "iron, she's need iron."
I'd never made this soup before using beef broth. And I'd never made it using tomatoes from my very own garden. I'm telling you, it was delicious. It's wonderful with chicken broth and vegetable broth also. So take your pick!
Rustic Garden Tomato Soup
1 onion, peeled and chopped
4 cloves garlic, peeled and chopped
1 celery stalk, chopped
2 T olive oil
2 cups chicken broth (or vegetable broth or beef broth)
6-7 tomatoes, peeled and coarsely chopped
2 cups fresh basil leaves, chopped
½ tsp dried thyme (if you have fresh, use 1 tsp fresh)
1 tsp salt
½ tsp pepper
1. Heat olive oil over medium heat.
2. Add onion and celery, sauté until onions are translucent.
3. Add garlic and sauté a few minutes more.
4. Add the tomatoes, leaving 1 for later if you want some texture to your soup. If you want it perfectly smooth, add all the tomatoes now.
5. Add ½ cup chopped fresh basil (you’ll add the other fresh basil later in the process.)
6. Pour broth into soup and bring to a boil.
7. Add thyme, salt and pepper.
8. Cover with tipped lid and simmer for 20 minutes.
9. Pour into blender, food processor, VitaMix and blend until almost smooth.
10. After blending, pour back into pan and add 1 ½ cups basil and 1 coarsely chopped tomato.
Serve with Parmesan cheese and a basil sprig.
Oh my goodness!
at 10:17 AM