Wednesday, August 27, 2014

Homemade Tomato Soup ( chilled or hot )





There is nothing like a bowl of real homemade tomato soup without all the processed commercial fillers or sweeteners! I have eaten this soup hot or chilled and both ways are sensational. With this hot weather , chilled may be the way to go right now.

summer tomatoes in a bowl

Yesterday was my CSA farm pick up day,  and I received 10 pounds of fresh juicy Jersey type tomatoes, 1 quart of sweet cherry tomatoes, and 3 pounds of paste tomatoes. (plus red peppers, onions, and all the other veggies) .

We had a busy weekend planned and I knew I wouldn't be eating home at all. I didn't want the tomatoes to go bad,  so I decided I would needed to cook and freeze them. I decided to make a homemade fresh tomato soup.  I probably used about 8 pounds of tomatoes.


homemade fresh tomato soup
I froze 4 containers of this soup
As often as I make soup, I have really never made a tomato soup before from scratch . I guess we usually polish off the tomatoes before I have time to think about cooking them. I usually make a big tomato, raw corn and basil salad with lemon juice and olive oil , or thick tomato slices sprinkled with cumin on a plate, or just eat a tomato like a big piece of fruit.



To make this soup, I had to search  Pinterest and the Internet to finally find a combination of a few  recipes that looked like it they would work for me. Believe me there are no lack of tomato soup recipes available, but I wanted a recipe that didn't use flour or sugar.

My adapted recipe  roasts garlic, tomatoes, onions, and red peppers and adds lots of fresh basil. The original recipes that I had been looking at called for about 2 T sugar, but my tomatoes were really sweet and even sweeter after they were roasted, so I left the sweetener out. Use your own desecration.

quartered tomatoes on a cookie sheet



















Serve this soup hot or chilled! The basic soup recipe meets both vegan and Paleo standards.


You  can serve this delightful summer soup with a variety of toppings. It can be topped with a little Parmesan cheese, some sour cream or Greek yogurt,  perhaps even some creme fraiche, or just blended with some warm heavy cream. According to your preferences, add  dairy or dairy substitutes like coconut milk if you prefer. My husband was the one who discovered that this soup it is also excellent chilled. In fact, we really liked it that way- a lot!!



Ingredients: 
10-12 med-large summer tomatoes, quartered
2 red peppers, cleaned and quartered
6-12 cloves garlic in skin
2 l red onions, quartered
1/4 cup olive oil
seasoning to taste ( salt, pepper, garlic powder, thyme etc.)
1/4 cup fresh basil
2 cups vegetable broth
Optional: 1/2 cup coconut milk or half and half cream when serving
Optional toppings: Parmesan cheese, sour cream, Greek yogurt, etc.

Directions:
Preheat oven to 400 degrees. Cover 2 rimmed cookie sheets with parchment paper
Mix the oil, vegetables, and seasoning in large bowl and then lay the  quartered vegetables, garlic, and onions on the cookie sheets .  Roast for about 40 minutes. Remove the skin from the garlic and then transfer  to a stock with pot juice and all.. Add the fresh basil and cook down for about 20 minutes ( I took off some but not all of the skins and discarded-it's not necessary since you are going to blend it) and then blend with an immersion blender or in batches in a regular blender.

To serve: I heated some organic butter in a pot, added the tomato soup, vegetable broth, and cream.
I also served it cold and just stirred in a few Tablespoons of organic half and half into each bowl. For vegans, you could use coconut milk!


Homemade Tomato Soup

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15 comments:

  1. Aww memories of my canning days! It looks so good!!!

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  2. Thanks Karren, It was good! I love freezing and getting to take out a jar when I need it.

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  3. Hi Judee,
    This is a beautiful Tomato Soup that we would just love. Hope you are having a great Labor Day Weekend and thanks so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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    Replies
    1. It's definitely tomato season and soup just seemed right. I'm always glad to stop by Full Plate Thursday.

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  4. Yum! We've got a bunch of tomatoes from our CSA too that I need to decide what to do with. I love the addition of coconut milk...that looks really good!

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    Replies
    1. Yes, I agree that the coconut milk adds something aesthetically and it tastes great too. Thanks for your feedback

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  5. Yum. Thanks for sharing on Real Food Fridays.

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    Replies
    1. I love to participate in events that are for real food. I find a lot of good recipes at your blog party. Thanks for hosting it.

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  6. wow, this looks yummy! I love tomato soup now and then. Especially with a little basil and a sprinkling of either goat or feta cheese. Thanks for sharing with SYC. Pinned.
    hugs,
    Jann

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    Replies
    1. I really like the basil as well. It seems to be a perfect flavoring for tomatoes. Thanks so much for pinning the recipe.

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  7. I love a good tomato soup at any temperature. This one looks wonderful and I love your topping/stir-in ideas. ;-) Thanks for sharing it with Souper Sundays this week.

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    Replies
    1. Deb,
      Thanks for your feedback and I'm glad you like the toppings. I'm always glad when I have a soup or salad to share on Souper Sundays

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  8. Tomato soup is one of my son's favorite soups. The way you've served this in a glass with a delicate sprig of thyme is beautiful, Judee.

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  9. Delicious homemade tomato soup looks perfect thanks for sharing with Hearth and Soul blog hop. ping.

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  10. Oh, I'd like to try it chilled! Fantastic idea! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share this week! Its LIVE!

    Cindy

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Thank you for your comment - I love the feedback and interaction