Quick and easy tomato soup

15 years ago

Fresh Tomato Soup

3 quarts fresh garden tomato's( washed, cored,seeded and any blemish's removed, ground up in blender

2 lg. cloves garlic

2 TBS. butter

2 TBS. olive oil

1 TBS celery seed

2 Tbs dry onion

1/2 TSP. black pepper

In 6 quart sauce pan SWEAT on very low heat, butter,oil,garlic, celery seed, dry onion and pepper for 2 to 3 minutes.

Add 1/3 cup red wine-reduce slowly for about 3to 5 mins. till mixture starts to thicken

Remove garlic

Add tomato's

Add 1 TBS.Worcestershire sauce

Cook for 30 mins.

Whisk in 1 stick butter and 3/4's of a pint of 1/2 n 1/2

Cook 10 mins. more low heat stirring

salt to taste

In separate pan cook 1/4 cup orzo or rice (al-dente)

Add to soup

To serve offer :

sour cream

chopped bacon

or anything else that you like

I like to use dry onion because it melts, and celery seed because the soup is smooth and you do not have to re-blend it.

I like to mix varieties of tomato's I'm growing in my garden

I make this every yr. at the end of summer when I have my garden's bounty of tomato's. Hope you like it.

Karen

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Comments (3)

gardengal19
15 years ago
Karen - - looking forward to trying this recipe soon!

What varieties of tomatoes do you use? I know it doesn't make any difference what varieties you use in the recipe - but, just wondering what varieties have become your favorite after all the years of growing toms?

Also, which red wine do you use?

- gloria
readinglady
15 years ago
This does sound delicious. IF I ever get ripe tomatoes I think I might try freezing some of the base (prior to whisking in butter and cream) to see how that works.

Carol
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nerak
Original Author
15 years ago
Gloria'
I use what ever is ripe. Brandywine's are my favorite of all of the variety's, orange ,red or the pink. I also grow Prudence Purple,Celebrity, 1 just called Rose, Rose Debirne (might have spelling wrong>, Ox Heart,Red Pear.I'll even throw in little zebra's if I have lots of them.
As for the red wine I usually buy what is on sale because it's for cooking. Right now i'm using CARLO ROSSI, cabernet sauvignon. Hope you love the soup as much as I do.

Carol , freezing sounds like a great idea! I think you are the same carol that give's all the great advice i've been reading. Hope you enjoy the soup.
Karen