Can’t believe the summer is almost over and the morning low temperatures are definitely make everything feel like fall. Since our garden tomatoes are taking over all our meals (we eat everything tomato these days – tomato salad, pasta and tomato sauce, tomato juice, tomato and mozzarella, tomato everything) I decided to not let anything go to waste and made my sons favorite soup – tomato soup. I froze half of it in small containers so the kids can have this in a few days or weeks or whenever they crave it; plus it will also save me making a meal for them.
Ingredients (for 4 portions)
- 12-15 medium tomatoes
- 1/2 onion
- 1 garlic clove
- ginger ( I am using about the same size as a garlic clove)
- 2 carrots peeled and cut in half
- 1 parsley root peeled and cut in half
- 1/2 green or red pepper (wash and take the core out)
- 1 cup thin noodles
- 1/2 cups heavy cream
- 1/2 cups parmesan cheese
- 1/2 cups olive oil
- 1 TBSP sugar
- salt and pepper to taste
- fresh basil / more parmesan and croutons to garnish
Tomato Base
- Turn on the broiler
- Wash and cut the tomatoes in half or quarters and put them in a baking dish
- Drizzle olive oil on top, sprinkle salt, pepper and put under the broiler for about 20 minutes until they start browning
- Remove from oven and using a wooden spoon run the tomatoes through a strainer to remove all the skin and seeds (you can also use a food mill)
- Add 1 TBSP sugar to the tomato juice
While the tomatoes are in the oven you can Start the Soup; in a large pot add:
- 6 cups water / onion / garlic / ginger / carrots / parsley / red pepper
Let everything boil for about 30 minutes and add the fresh tomato juice
Once it starts boiling add the noodles and let everything boil for another 15 minutes
Puree everything using a hand held blender
Add heavy cream and bring to boil
Turn off the stove and add the parmesan cheese
Let it cool a little and serve with more parmesan cheese, croutons and fresh basil
Enjoy!
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