Tomato Soup
While we still have summer vegetables available, now is a great time to make some fresh veggie soup. We’ll make more soups with frozen vegetables later, but I tried this one the other day, and it’s wonderful!
While we don’t always think of soups during warm weather, the truth is, they’re a quick and easy meal unto themselves. All you need is a loaf of bread – a GOOD loaf of bread that is! – and you have a ready meal. My favorite bread lately has been the artisan bread at my local Costco! (My friends would tell you I love EVERYTHING at my local Costco!)
And while we’re on the subject of tomatoes, if you have been blessed with an abundance in your backyard garden, may I re-recommend the tomato quiche recipe here? This is a somewhat “wet? quiche – not because the eggs haven’t cooked, but because the tomatoes are juicy! Make sure you de-juice the tomatoes as much as possible before adding them to the quiche!
Fresh Tomato Soup
6-9 Garden fresh tomatoes
2 stalks of celery, chopped coarsely
1 med-large onion, chopped coarsely
1/2 cup red wine
2 cups water
1/8 tsp garlic powder
1 tsp salt
1/2 tsp ground pepper
1 1/2 tsp sugar
1/8 cup bell or jalapeno pepper (if desired – I liked the jalapenos to add a little heat!)
Boil tomatoes until skin cracks. Peel and place back in pot. Chop onions and celery and add to tomatoes. Add water, wine, and seasonings. Bring mixture to boil. Cover and reduce to simmer for 2 hours.
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