Sunday, January 08, 2012

Tangy Tomato Soup



After church today I decided to make one of our go-to easy after-church lunches, grilled cheese and tomato soup. Usually, I keep some of those yummy boxes of Pacific Natural Foods tomato soup in the pantry. I looked in the pantry today, and they were all gone! No tomato soup to be found. So I decided I had better try to make some!

I first thought of diluting some tomato paste for the soup base, since I have a can or two of that sitting around. I looked up several recipes for more ideas. Then I remembered that I had canned some tomatoes in the fall, using a recipe from the Ball Blue Book for Roasted Roma Tomatoes. This recipe uses roasted romas, roasted garlic, onion, oregano, salt, and pepper. It was great too, because I had fresh romas from a friend, a bunch of garlic and onions from my CSA box, and fresh oregano from the garden! I love having these things on hand so I can try new recipes.

So far, I hadn't used any of these canned tomatoes yet, and honestly, wasn't sure how I was going to use them up. So now, I know. Whenever I need tomato soup, I'm going to use up my roasted romas to make this yummy soup recipe!

Because I'm not experienced in making my own recipes, I had to share this one. Try it if you want, and if you find a way to make it better, please share it with me!



Tami's Tangy Tomato Soup

Ingredients:

1 Pint Roasted Roma Tomatoes (recipe from Ball Canning Blue Book)
1 tsp Celtic Sea Salt
1 tsp Better than Bouillon Organic Chicken Base
1 C heavy cream


Method:

Pour tomatoes into blender jar and blend the tomatoes until very smooth. Pour blended tomatoes into a saucepan add cream. While heating to desired temperature, add salt, chicken base and cream. Stir and adjust seasonings to taste.

If desired, add fresh ground pepper, basil, parsley, or any other herbs or seasonings you like! I'll bet this is super yummy with some fresh basil thrown in.


Pour into bowls and serve with grilled cheese sandwiches. Yum!


Enjoy!

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