Tomato Soup
Jay Gleaton
4
10 minutes
50 minutes
American
Soup
This is some tomato soup to warm the soul. Great when you have a bunch of extra tomatoes from the garden that need to be eaten or preserved. Double the recipe and save the soup in the freezer for 6 months or more.
Ingredients
Good quality tomatoes 2 lbs
Strained tomatoes 26oz
Garlic Cloves 4-5
1 small onion
1.5 Cups Stock (chicken or vegetable)
1 tbsp Smoked Mango Habanero or fresh garden chilis (pictured)
Parsley
Chili garlic oil to garnish
Directions
In a good blender spin up the tomatoes, strained tomatoes, garlic, onion, stock, and pepper sauce (or chili peppers) until well blended. (But not the Chili Oil if you are using that)
Blend until smooth and then pour into a pan and gently simmer the soup for 20 minutes on medium low.
Finish with chili oil and fresh parsley.
Pair this with a grilled cheese sandwich or my crazy popper grilled cheese recipe!
