As the tomato dries on the vines they are the most flavorful and sweet. You can make soup. Imagine having jars of sunshine in your pantry.
I usually make soup with what I already have in the fridge and that which is healthy for you. Garlic, onion, celery, olive oil. Wash your vegetables, then lay your ingredients on the counter, have your chef knife, peeler and cutting board, plan to spend a bit of your morning or afternoon and be useful to yourself. After all, you are what you eat.
Save the salt and pepper for the last to bring up flavors.
I use a box of commercial chicken or vegetable stock, it is up to your taste. Thyme, bay leaves, tarragon are optional taste additions.
The fresher you eat the better you feel.
Wash, peel, dice and chop :
¼ cup garlic, minced
2 cups onion, diced
½ cup olive oil
2 cups celery stalks, diced
2 cups carrots, peeled, diced
2 cups potatoes, peeled, diced
4 cups ripe tomatoes, peeled, diced
¼ cup tomato paste
1 quart stock, additional water as needed
Salt, pepper to taste,
Because it is a tomato soup, you may also like a bit of sugar to taste.
Also a pinch of cayenne or add caraway seeds will give an exotic taste.
You will want to use your large pot. Heat up your oil, add the onion, garlic, and stir with a wooden spoon until it smells good; add the other vegies, keep stirring until the vegs pack down, add tomato and paste. Keep stirring. Lastly add stock and spice. Put a lid on and simmer until mushy – about ½ hour. Either puree or leave chunky.
Serve fresh with a garnish of fresh minced parsley and croutons. Freeze the rest for a treat in winter.
