Fresh Tomato Soup

For this recipe, you will need to search out the very best tomatoes you can find. Go to a local farmer’s market, sign up for a co-op or grow your own. In a pinch, use very high quality canned tomatoes, but it won’t be quite the same. If you use the rock hard, flavorless tomatoes from the convenient Mega Mart, you will be gravely disappointed. This recipe can be halved, but why would you? After the first taste, you will never buy canned tomato soup again. Freeze the leftovers (if there are any) in individual or meal sized portions.

5 pounds fresh tomatoes (or equivalent in canned)

1 tablespoon olive oil

1 large onion, peeled and diced

1 large potato, peeled and diced

1 large carrot, peeled and diced

1 – 2 cups all natural vegetable or chicken stock OR all natural bouillon

2 cloves garlic, peeled and minced

1 – 2 teaspoons of sugar

salt and pepper to taste

First, peel your tomatoes. [To peel a tomato, first use your paring knife to cut out the stem. Then slice a shallow X in the bottom (blossom) end. Using a slotted spoon, plunge the tomato into boiling water for a few seconds, then plunge it into a bowl of iced water. This will stop the tomato from cooking and further loosen the skin. Remove the cooled tomato and peel away the skin.] Seed them if desired, then chop.

In a large pot, over medium heat saute the onion, potato and carrot in the olive oil for 10 minutes, stirring occasionally.

Add the tomatoes and simmer another 10 minutes. Then add the garlic and sugar. If the mixture isn’t very juicy, add the broth. If it’s already pretty juicy, just add a teaspoon or two of bouillon. Simmer for 10 more minutes.

Season with salt and pepper to taste. Adjust sugar as needed.

Let cool slightly and blend until smooth using a blender, food processor or immersion blender. If serving immediately, reheat gently. If not, cool, pack and refrigerate or freeze.

Servings: It’s hard to count because I could drink half the batch with a straw, but this recipe does make about 12 cups of soup or the equivalent of 5 cans of soup.

Tips: You can add a touch of cream or butter for richness. Basil and/or oregano add an herbal flair.

Serve with artisan bread and sweet cream butter or a grilled cheese sandwich made on wheat bread with sharp cheddar cheese for a complete meal.