Really Simple Tomato Soup (or Sauce!)

Really Simple Tomato Soup (or Sauce!)

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Finally the greenhouses are starting again, to produce delicious fresh vegetables. Once spring kicks into action it always surprises me how quickly things come on. Although two weeks ago we were still withstanding blizzards; tomatoes, spinach, peppers and mesclun mix is already coming out of the greenhouses! Personally, I am so so SO happy to have tomatoes back in my life. Tomato sauce, tomato soup, tomato sandwiches are some of my favourite things. I figured out this method for making tomato soup – well, a thick tomato soup or a thin tomato sauce with old(er) tomatoes and basic things you have in your fridge, it’s super easy and has a really cool science aspect to it as well!

This recipe is really versatile. It is delicious as a thick soup, but if you simmer it in a pot for 20 minutes it will thicken up and can be used as a pasta sauce. It’s also great for substitutions. As long as you have the tomatoes, you can add anything else that you have in your fridge. You can add any combination of herbs you have on hand or omit them entirely.

Tomato Soup

Really Simple Tomato Soup (or Sauce!)

Ingredients

  • 3 lbs tomatoes
  • 2 onions, quartered
  • 6 cloves of garlic
  • 2″ jalapeno, halved (omit if you don’t like spicy!)
  • big pinch of salt
  • glug -1-2 tbsp olive oil
  • 1 tsp cracked pepper
  • assorted herbs: bunch of basil -or- 2 tsp fennel seeds, 1 tsp oregano -or- 2 tsp dried thyme etc
  • 1/2 tsp baking soda

Instructions

  1. Preheat oven to 400F.
  2. Wash and quarter the tomatoes. Place the tomatoes, onions, jalapeno, garlic, salt, pepper and olive oil, and whatever herbs you are using in an oven-safe, dutch oven with a heavy lid.
  3. Place the dutch oven in the oven with the lid on and let everything stew for about 45 minutes to one hour.
  4. Remove from oven and remove the lid. All of the juices from the tomatoes will have come out and the tomatoes will be floating. Give the stewed tomatoes a quick stir.
  5. VERY CAREFULLY, use a hand blender or a standing blender, to puree everything in the dutch oven, until it is smooth.
  6. Add the baking soda into the tomato soup. Stir and watch the soup fizz up!
  7. You can serve the soup as is or you can simmer it down further (about 20 minutes over medium heat) on the stove to thicken it up for sauce.
http://www.constantvessel.com/really-simple-tomato-soup-or-sauce/

Ingredients

3 lbs tomatoes

2 onions, quartered

6 cloves of garlic

2″ jalapeno, halved (omit if you don’t like spicy!)

big pinch of salt

glug 1-2 tbsp olive oil

1 tsp cracked pepper

assorted herbs: bunch of basil -or-  2 tsp fennel seeds, 1 tsp oregano -or- 2 tsp dried thyme etc

1/2 tsp baking soda

Instructions

Preheat oven to 400F.

Wash and quarter the tomatoes. Place the tomatoes, onions, jalapeno, garlic, salt, pepper and olive oil, and whatever herbs you are using in an oven-safe, dutch oven with a heavy lid.

The key here is to have a heavy lid that won’t allow any steam to escape. The juices released from the tomatoes will create the liquid for the soup but only if it doesn’t evaporate out of the pot!

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This batch I used oregano fennel seeds and thyme!

Place the dutch oven in the oven with the lid on and let everything stew for about 45 minutes to one hour. Usually I just tell if it’s ready when you can smell delicious tomato-y smells.

Remove from oven and remove the lid. All of the juices from the tomatoes will have come out and the tomatoes will be floating. Give the stewed tomatoes a quick stir.

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VERY CAREFULLY, use a hand blender (or a standing blender – which is a lot more work) to puree everything in the dutch oven, until it is smooth.

Now for the magic part!

Add the baking soda into the tomato soup. Stir and watch the soup fizz up!

The baking soda neutralizes the acid from the tomatoes and creates a more nicely balanced soup. Then you can add some nice balsamic if you would like your soup a bit more acidic.

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You can serve the soup as is or you can simmer it down further (about 20 minutes over medium heat) on the stove to thicken it up for sauce.

Other things I did with this soup include;

Stewed Chickpeas, with Polenta and Sauteed Spinach

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Portabello Parmesan with Tomato-Sausage Sauce

 

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