October 2011/Best Tomato Soup
Best Tomato Soup Ever
Recently, a friend asked me to help myself to his tomatoes while he was away There were so many! I picked 20 lbs and then had to decide what to do with them. I asked my friends on Facebook, "What's your favorite tomato recipe?" I got a string of mouthwatering replies. To preserve them all quickly I decided to make soup and freeze it. I looked at several recipes and came up with my own. I have to say this is the BEST tomato soup ever! This is so simple that each ingredient really shines. So starting with the best quality of each really matters.
An aside: I often explain in my writing workshops that the "sense of place" techniques I offer are like a spice you can use to flavor whatever kind of writing you like to do. I use the analogy that writing is like a base of tomato soup. Add basil and it's Italian, add cilantro and it's Mexican, and so on. You can spice this soup however you like, but I liked it simple and fresh, with just a bit of sugar and salt.
Erica’s Fresh Tomato Soup
4 cups fresh tomatoes (I used 2 cups of a big yellow heirloom variety – sweet! – and 2 cups of a plum variety)
1 cup onion (This was not a typical yellow onion. I got it at the farmers market. It had lighter, tighter skin and was firm and sweet.)
4 cloves garlic (Also from the farmers market, it had purple skin and really large cloves.)
2 cups chicken soup (I used the Circle organic brand from Big Y supermarket. I have tried lots of broths, but liked the flavor of this best.)
1 tsp sugar
1 tsp salt
In soup pot sauté onions over medium heat until soft. Add garlic. Add tomatoes and broth. Bring to a boil. Add sugar and salt. Simmer 20 minutes.
Eat it chunky style or blend it for a really creamy, dreamy soup!
Tell me how you like it if you try it. Or add your own favorite tomato recipe below.