I'm not making a pot of homemade soup today, since I'm flying out to Omaha, Nebraska, tomorrow, but I did make myself just one serving of homemade tomato soup yesterday for lunch.
The tomatoes were homegrown organic ones from my garden, ripened using the plastic bag trick that I wrote about the other day. See: The Plastic Bag Trick
I took all the ripe tomatoes that I had, which was about four romas and six or eight cherry tomatoes. I cut them in half and then simmered them gently in about a half cup of broth made with vegetable stock.
Once then were soft, I put them through a sieve to remove the skins and seeds. (You can peel the tomatoes first, but this method is easier.) Then I made a small amount of white sauce (butter, flour, milk) and stirred this into the tomatoes.
This made one mug full of delicious tomato soup.
Was it a lot of work? Well, yes, and the sink was full of dirty pots and pans afterward--but so worth it.
There are a few more tomatoes in my garden. I plan to harvest them after I return from my trip and make more soup.
A footnote to nutritionistas: Tomatoes are considered a cancer-fighter, and they are certainly nutritious. This soup probably has two servings of vegetables per cup--consider that it took four romas plus the cherry tomatoes to make it.
@ Jeanne Sather 2009.
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