As we chatted about the weather, her needlework, MRIs, and kids the topic naturally drifted toward dinner. I don’t know about you, but I find it difficult to keep nutritious meals (a.k.a. not McDonalds) on the table every night. She mentioned she had made fresh tomato soup for dinner.
Trying to not appear insanely jealous, I casually asked for the recipe and quickly jotted it down on my journal article (preparation for class). I have never copied this recipe off of my journal article until just this moment. Every time I make this soup, I think about the nice lady who generously shared her time and her recipe with me on a day when I thought nothing good could happen. She makes me smile every time I make it.
Tomato Soup (from scratch)
1 Yellow onion
1-2 Garlic cloves (minced)
2 T Butter
2 T Olive Oil
6 Tomatoes (medium: peeled and cut into wedges)
6 C Chicken Broth
1½ C Cream or Half &Half
Melt butter in a large fry pan and add the olive oil. Add onion and garlic and saute’ until the vegetables are soft. Add tomatoes and ½ C chicken broth. Simmer for 5 minutes. Remove from heat and let cool.
Using a food processor or blender, pulverize the tomato mixture and pour into a large saucepan. (Warning: if you attempt this step with a hot mixture, you will end up wearing it and cleaning it off your ceiling. I was impatient and tried it once: don’t do it!)** Add the remaining 5½ C. of chicken broth into the mixture and heat. Add the cream/half & half just before serving.
Makes 6-8 servings
*If you want to make some of this soup for winter, stop at this point and freeze or can the tomato mixture. On a cold winter day, add the chicken broth and cream for a quick, healthy soup that will remind you of fresh summer gardens and sunshine.