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wowie - Karen's Musings
Random Rambling
I just made the best tomato soup EVER. Ohmigosh. It's SO good. Must. Put. In. Freezer. Now. Before. I. Eat. It. All. Up!

Was going to do fish. Now I'm not sure. I'm so tired. So very, very tired.

Current Mood: accomplished accomplished

8 comments or Leave a comment
hindarochel From: hindarochel Date: September 29th, 2005 08:40 am (UTC) (Link)
I've been looking for a good tomato soup recipe! Please tell me how you made it! (hindarochel begs beesechingly)
estherchaya From: estherchaya Date: September 29th, 2005 12:48 pm (UTC) (Link)
I got the recipe from leahmiriam but I sort of read over the recipe and faked it.

Basically I roasted tomatoes (plum tomatoes cut in have lengthwise and some yellow tomatoes cut into wedges) with onions (cut into wedges) and garlic cloves (smashed with the flat side of a knife). Toss them with olive oil, kosher salt, and fresh ground pepper. The recipe said to roast for 30 minutes, turn them over with a spatula and then another 25 minutes until they are lightly browned (at 350 degrees). I had rather more tomatoes than the recipe called for so I was guessing at proportions and cook times. Anyway, I probably ended up roasting them for more like 80 minutes total.

The recipe doesn't say to do so, and in fact doesn't require it, but I pulled the skins off the tomatoes after I took them out of the oven. They'll basically fall right off if you poke them, so it's easy, and I prefer not to have the skins in my soup.

Anyway, process the tomatoes, onions, garlic, and juices in a food processor until smooth. Add vegetable stock and voila!

That's as far as I've gotten... the recipe also calls for you to then bring the soup up to a simmer and add thinly sliced basil (yum!) which I haven't done because I didn't have any basil. It also says to add corn kernels cut fresh off the cob. I don't have any corn (nor do I care for it), so I haven't done that yet either. It is, however, still the absolute rockin'-est tomato soup I've had in a long, long time. (I used a LOT of garlic)

Incidentally, the recipe called for 2 lbs tomatoes, 1 large sweet onion, 4 cloves garlic, and salt/pepper to taste. I made way more than that, and my amount of garlic (proportionally) I used was much higher.
cellio From: cellio Date: September 29th, 2005 02:02 pm (UTC) (Link)
Ooh, that sounds yummy.
jeannegrrl From: jeannegrrl Date: September 29th, 2005 11:25 am (UTC) (Link)
Recipe? :-)
estherchaya From: estherchaya Date: September 29th, 2005 12:16 pm (UTC) (Link)
only if I can steal your icon (properly credited of course)
estherchaya From: estherchaya Date: September 29th, 2005 12:50 pm (UTC) (Link)
just kidding. it's posted above.
jeannegrrl From: jeannegrrl Date: September 29th, 2005 02:51 pm (UTC) (Link)
Of course - you don't even have to give credit - it's just a resized picture off of the Pampered Chef website :-)
bluejeanjexy From: bluejeanjexy Date: September 29th, 2005 02:56 pm (UTC) (Link)
Ohm nohm nohm tomato soup.
::Yoinks recipe::

Hey, when are you and your crew (I almost spelled that "croo" derf.) coming to Crown Heights for Shabbos?
8 comments or Leave a comment