something for a cold grey spring day.
It’s my favorite thing. I absolutely love it – even out of the Campbell’s can. But, with a wealth of delicious local tomatoes, the can won’t do. Here’s how to do it at home!
Classic Tomato Soup
3 cups chopped fresh local tomatoes (warning:using colored heirlooms creates delicious, but odd colored soup)
Juice of 1 tomato (use a citrus juicer, just squish the halves!)
3/4 cup olive oil
1 stalk celery, diced
1 carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup homemade chicken stock
1/4 cup chopped fresh basil
2 tablespoons chopped fresh golden oregano
Preheat oven to 450 degrees. Tossed chopped tomatoes in olive oil, sprinkle with salt and pepper, and roast on baking sheet for 15 to 20 minutes. Tomatoes will look slightly browned, or carmelized when done.
In saucepan, saute all vegetables in olive oil until tender. Add remaining ingredients, and simmer…
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