It’s been a while. A LONG while. But what with the wedding…… and all the stress that ensued. I am sorry it has taken me so long, but I am back. For now with just a little recipe, but eventually you will hear ALL about the wedding of the year!
But I am back, and loving our garden at the moment. FOUR POUNDS of tomatoes came out of it yesterday. FOUR POUNDS in ONE DAY. I have never grown a tomato from a plant in my life, so this is a feat that I am in the vicinity of these plants and they don’t die from the aura of black vegetation that radiates from my body. Seriously. I don’t have a black thumb, I have a black aura.
Anyway, we went to Idaho to visit the parents, and to go to friends’ wedding, and Dad decided to unload another 10 pounds of tomatoes on us. I took them! Monday I made tomato sauce in the crock pot and a ton left over, but last night I made homemade fresh tomato soup. Easy peasy! (I took the recipe from Food Network, but here it is again, with a cute little picture, too.)
Cream of Fresh Tomato Soup
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Prep Time: 15 min.
Cook Time: 1 hr 0 min
Serves: 5 to 6 servings
3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
Copyright 2013 Television Food Network G.P. All Rights Reserved
OK. I don’t own a food mill. I registered for one, but no such luck. I just used an immersion blender to get the big chunks, and it tasted JUST FINE.