Friday, August 24, 2012
Garden Tomato and Red Pepper Soup
Too many tomatoes? Yes, everyone with a garden this time of year experiences that. It is funny because we plant our gardens we never think we have enough... and then by august, we can't look at another jar of marinara. But... this is a wonderful tomato recipe that is seriously delicious.
There is a noticeable difference between homemade soup and prepared soup. Not just in the flavor but in the texture as well. It has a fantastic creamy mouth-feel.
What you need:
5 fresh tomatoes
2 red peppers
3 Tablespoons of butter
3 Tablespoons of flour
2 quarts of water
3 bullion cubes of chicken, beef, or veggie
1 red onion
1 teaspoon of oil
salt and pepper to taste
garnish... like a grilled cheese sandwich :)
What you do:
1. boil a large pot of water, about 2 quarts, you are going to use this as the soup liquid
2. cut a cross into the bottom of the tomatoes and peppers, toss them in the boiling water until the skin starts to pull away.
3. put the boiled veg into a bowl and cover with cling film. let them cool, the steam will continue to take the skin and it gives you time to do the other things.
4. add the bullion cubes to the poaching liquid, and turn to simmer
5. in a separate skillet, add the oil and the chopped onion and let it sweat out and caramelize a little. add the cooked onions to the broth.
6. in the same pan, melt the butter and add the flour. stir until combined and light caramel color, add to the broth.
7. by the veg should be cooled enough to handle. peel the skins off, chop and add to the broth.
8. let cook, about 5-10 minutes, and using an immersion blender or regular blender with the top vented, puree your soup.
9. add seasoning and enjoy with your garnish of choice... and company of choice... for me that is a turkey and cheese grilled sandwich, my husband, and re-runs of new girl... enjoy!
as always, many blessings, much love, and happy cooking!
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