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Tomato Soup Empty Tomato Soup

Post  camprn on 10/7/2010, 7:58 pm

Use a mandolin and slice up two carrots and two stalks of celery. Get them in a pan with some butter and olive oil, on high. You want small, thin bits.
Dice up an onion and a red bell pepper, add to the pan.
Put in about two tablespoons of diced up, smooshed garlic.
Add some salt and pepper.
Put a lid on the pan, set the flame to medium.
Open up one quart can of home-canned whole heirloom tomatoes. Add to the pan when the carrots and celery are almost tender.
Cook only until the tomatoes are heated through.
Puree with your stick blender.
Pour into dishes, add some heavy cream at the time of serving.
It freezes really well, and keeps in the icebox for about thee days. Add the cream after you've heated the soup.
camprn
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Tomato Soup Empty Re: Tomato Soup

Post  Furbalsmom on 10/8/2010, 10:55 am

Sounds Great! I will try this soon, unfortunately not enough tomatoes to can this year, so will have to make do with store canned tomatoes. But look out 2011.
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