Creamy Tomato Soup: 1-17-13

i have a bunch of tomato juice left from the tomatoes i used to make peach salsa this week. As i hate waste, today i’m attempting to use it to make soup.  i love tomato soup, especially when the weather is frigid- Comfort Food.

To make a thicker consistency i’ll be adding a few tomatoes also.  But i’ve gotta Lindy-ize it, so i’m roasting the tomatoes first.  Roasted tomatoes have a great flavor and make the house smell awesome.  Toss the tomatoes in oil (i use sunflower to avoid GMO’s) with herbs like thyme, rosemary, parsley, oregano and basil.  i’m also tossing in garlic cloves and minced onion for the soup.  Roast the mixture for about a half hour in a 450 degree oven.

Remember when you peal cloves from the garlic bulb, save one clove and put in dirt somewhere to grow a new bulb, even in potted plants- wherever.  Do this every time and you’ll never have to buy garlic.

Then add the roasted tomatoes to a stockpot with tomato juice and puree it.  It’ll simmer until it reaches the consistency i like.  Then stir in heavy cream and butter, if you like your soup creamy.  Yummers! i even put a little cheese on top just to make it more fattening, because everything is better with cheese.


The poets have been mysteriously silent on the subject of cheese.~ Gilbert K. Chesterson



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