Simple Tomato Soup and putting up the harvest
It’s summer time and right in the middle of tomato season. Sweet juicy tomatoes are my families favorite. Every summer I grow some and buy some and make tomato soup, tomato sauce and dried tomatoes.
Today was a day of preserving the harvest using some Roma tomatoes that I purchased from the Bradford Store. It is my favorite country store a few miles from my house in Concord NC. They grow their own produce and source produce and whole foods locally. When you stop by, tell Kim or Kelly that Chris sent you. 😉 I love being able to support my local farmers. I used some tomatoes for soup, some for tomato sauce and I dried some to store in the freezer. A few hours of time for all 3 ways to preserve tomatoes- and I will be tasting a bit of summer this winter.
Fill a pot full of chopped Roma Tomatoes
Add 1 cup chicken bone broth, 2-4 garlic cloves, fresh basil, 1 T of olive oil, and let cook 20 minutes.
Add 1 t. celtic sea salt, 2 T raw honey. Puree with a hand blender OR use a blender in batches filling only 2/3 of the way. When everything has been blended evenly- add in 1/2 cup heavy cream. Raw milk heavy cream is best- but if you can’t find that- you can use a heavy cream that has NOT been ultra-pasteurized. I use Homeland Creamery, available at the Bradford Store.
Taste and adjust seasonings as needed.
Below is a printable recipe for my Simple Tomato Soup and a video of how I dehydrate my tomatoes to store for the winter. I hope you will visit your farmers market and take advantage of the abundance of tomatoes available. In just a short time you will be putting up your harvest while your whole house smells of beautiful tomatoes. Enjoy!
- Chopped Roma tomatoes- Enough to fill a 6 quart pot
- 2-4 cloves of garlic
- 1 1/2 C. of chicken bone broth
- 2 t. celtic salt
- 2 T fresh basil
- 1 T extra virgin olive oil
- 1/2 C heavy cream
- Chop Roma tomatoes and place in pot. Bring heat to medium and cook. While tomatoes are cooking, add in garlic cloves, chicken broth, salt, basil, olive oil and bring to a boil. Reduce heat back to medium low and using a hand blender, puree until smooth. Add in raw honey and heavy cream and stir. DO NOT bring it back to a boil. Taste and adjust seasonings if needed.
- Paris well with grilled cheese on sourdough bread.