Today is another Recipe Redo. I am redoing another one of the very first recipes I shared with you back in October 2007. It is still one of our family favorites, especially this time of year. Last year was deemed “the year of the green tomato” here in in Oregon but this year we have an amazing crop of tomatoes. Fresh Tomato & Herb Soup is one of my favorite things to make with tomatoes fresh from the garden.
I have updated the recipe to show you how to prepare the tomatoes and this post has photos
I love the retro 2007 photos of my girls and the neighbor kids from the original post in this Recipe Redo post!
It’s harvest time at the Wilkes’ house. It’s time to put the vegetable garden to bed for the winter. Jim went out this week and picked all the remaining tomatoes (3 buckets full!). The pumpkins were also ready to be picked. It is a family tradition for all of us to go out and pick the pumpkins, each child “claiming” their pumpkin. With the boys at school and just the girls at home Jim started a new tradition last year by inviting all the neighborhood kids over to pick a pumpkin too! So Saturday afternoon they were all invited over to “claim” their pumpkin.
I have a lot of tomatoes that need to be used so I decided to make Tessa’s favorite soup last night for dinner – Fresh Tomato Soup. It is a recipe from the Stephanie Inn Cookbook – the Stephanie Inn is a wonderful hotel in Cannon Beach, Oregon. If you are ever looking for a romantic getaway – it is the place!
I love being able to walk out into my backyard, into my own garden, and pick some of the foods I will use in my dinner – fresh tomatoes, parsley, basil. etc. If you don’t have room for a garden, at least get a container and plant some of your own herbs. Herbs, freshly cut make a big difference in the flavor of a dish and they are so easy to grow in a container. I love the smell of the herbs on my hands after I cut them.
If you are lucky enough to own a high powered blender such as a Vitamix or a Blendtec you really don’t need to peel the tomatoes. If you just have a regular blender you may want to peel them unless you like a lot of texture in your soup.
Here is how I like to peel my tomatoes to get them ready for the soup.
You will need: a pot of boiling water, a bowl of cool water and two more bowls for the skins and the skinned tomatoes.
Allow the tomatoes to boil until the skins begin to crack. Remove them to the bowl of cool water. If you let them cook too long they will get mushy.
The skins will pull right off.
Chop the tomatoes.
Again you can skip this part if you have a Vitamix or a Blentec. Just throw the tomatoes in and blend them up!
Add the diced shallots and garlic to the olive oil and saute until soft.
Add in the tomatoes, tomato juice and chopped parsley. Simmer for about 20 minutes and then add in green onion and basil and simmer for another 10 minutes
Then I put the soup back in the Vitamix or Blendtec to puree it until desired smoothness. DO NOT put hot soup into a regular blender – it will explode. Believe me I know! You will either need to wait until the soup has cooled and then blend or use an immersion hand blender to blend it.
If you do use a Vitamix be careful not to overfill. You will need to do it in two batches. This Vitamix is too full!
Guess what happens when it is too full! You end up with soup all over your wall. You can ask me, because I know.
At this point you can add in the cream although the last time I made it I didn’t add it in. The soup is wonderful with it or without it.
I love to top the soup with some Gorgonzola cheese and pine nuts for a little bit more grown up version of tomato soup.
This childhood classic is always a favorite – who can resist a bowl of homemade tomato soup.
So as the tomato season comes to an end – enjoy this yummy soup.
- 1/4 C olive oil
- 1 garlic clove, minced
- 1 shallots, minced
- 4 C of vine-ripened tomatoes, diced
- 1/4 C chopped fresh flat leaf parsley
- 4 C tomato juice
- 1/4 C chopped fresh basil
- 1/2 C sliced green onions
- 1/2 C cream
- salt and pepper to taste
- Heat the olive oil in a heavy pan over medium heat.
- Stir in the garlic and shallots. Cover and cook for about 8 minutes or until the shallots are tender and opaque.
- Stir in the diced tomatoes, parsley and tomato juice. Simmer the soup for about 20 minutes, stirring occasionally
- Add the basil and green onions, and simmer for about 10 minutes.
- Puree the soup in a food processor or blender (let it cool first to avoid an explosion!)
- Pour the pureed soup back into the pan. Add the heavy cream and season to taste with salt and pepper.
- Garnish with Gorgonzola cheese and pine nuts.