We harvested an incredible bounty of tomatoes this year from the garden (Brandywines, Carmellos, Zapotecs, Momotaros, and San Marzanos) and I was wondering what the heck to do with them besides the annual canning exercise. Marinara sauce, salsa, gazpacho, and tomato soup were on the top of the list, but this cream of tomato soup was the winner (adapted from a recipe by Ina Garten).
Ingredients:
4 tbsp. olive oil
2 cups chopped red or yellow onion (1 large)
3 medium carrots, peeled and chopped
2 tbsp. minced garlic (about 6 cloves)
8-10 lbs. tomatoes (10-12 medium-large), coarsely chopped
2-3 tbsp. sugar, to taste
1 tbsp. tomato paste
7 cups water
2 1/2 tbsp. kosher salt
2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tbsp. shredded parmesan cheese
1/2 cup chopped fresh basil
2/3 cup heavy cream
Garnishes:
Croutons
Shredded parmesan cheese
Fresh julienned basil
Red pepper flakes
1. Heat olive oil in a medium stock pot over medium heat. Add onions & carrots and sauté about 15 minutes or until very tender. Add garlic and cook 1 minute.
2. Add all remaining ingredients except for the heavy cream and garnishes. Bring to a boil over medium-high heat, then lower heat and simmer uncovered for about 1 hour or until the veggies are very tender.
3. Stir in the heavy cream. Process the soup through a food mill or blend with an immersion blender or in a food processor. Reheat the soup over low heat, then ladle into serving bowls and top with croutons and other garnishes, as desired. Also great with a classic grilled cheese sandwich.
Cream of tomato soup made from Brandywine, Carmello and Momotaro tomatoes from the garden, served with a grilled cheese sandwich.
Cream of tomato soup made from Black Krims.
Ingredients:
4 tbsp. olive oil
2 cups chopped red or yellow onion (1 large)
3 medium carrots, peeled and chopped
2 tbsp. minced garlic (about 6 cloves)
8-10 lbs. tomatoes (10-12 medium-large), coarsely chopped
2-3 tbsp. sugar, to taste
1 tbsp. tomato paste
7 cups water
2 1/2 tbsp. kosher salt
2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tbsp. shredded parmesan cheese
1/2 cup chopped fresh basil
2/3 cup heavy cream
Garnishes:
Croutons
Shredded parmesan cheese
Fresh julienned basil
Red pepper flakes
1. Heat olive oil in a medium stock pot over medium heat. Add onions & carrots and sauté about 15 minutes or until very tender. Add garlic and cook 1 minute.
2. Add all remaining ingredients except for the heavy cream and garnishes. Bring to a boil over medium-high heat, then lower heat and simmer uncovered for about 1 hour or until the veggies are very tender.
3. Stir in the heavy cream. Process the soup through a food mill or blend with an immersion blender or in a food processor. Reheat the soup over low heat, then ladle into serving bowls and top with croutons and other garnishes, as desired. Also great with a classic grilled cheese sandwich.
Chopped onions, carrots and garlic.
Brandywine, Carmello and Momotaro tomatoes from the garden.
Black Krims are also great for this recipe. Very similar to Brandywines in taste but more prolific in the garden.
Tomatoes, cut into large dice.
Saute the onions & carrots in olive oil. Add garlic and cook 1 minute.
Add the diced tomatoes, fresh basil, salt, black pepper, cayenne pepper, garlic powder, onion powder, sugar and water.
Add 1 tbsp. of tomato paste. Bring to a boil, then reduce heat to low. Simmer, uncovered, for 1 hour.
Add heavy cream.
Blend the soup smooth with an immersion blender or pour into a blender/food processor, or process through a food mill.
Ladle soup into individual serving bowls, garnish with basil, croutons, parmesan cheese, red pepper flakes and/or grilled cheese sandwiches on the side.
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