Now I know that claiming to have made the best tomato soup ever might sound a bit cocky, but I’ll tell you what, I haven’t had better. Really though, I can’t take credit for the outstanding rich and tomatoey flavor of my soup because I used super sweet home grown tomatoes. I took my Beefsteak and Super Fantastic tomatoes, which did quite well for us this year, and made soup. And like I said it turned out great. Here’s what I did.
I washed, trimmed and quartered enough tomatoes to fill my two gallon stock pot. I added a little water to get things going and then heated and smashed them with my potato masher. I added two medium cloves of garlic and one yellow onion and about one heaping tablespoon of dried sweet basil, and then simmered for several hours. Be careful that the bottom doesn’t burn. Once the tomatoes had cooked down to about three fourths of its original volume I added a quart of concentrated chicken broth then simmered some more until it cooked back down again. Then I ran it all through the wife’s super duper Vita Mix blender, seeds, skins and all. Then I poured it back into the pot added about a quart of cream, apx ¾ cup sugar, and lots of salt and reheated. That was it. Of course you can make any adjustments you like. I never measure and while it might turn out different each time it’s always outstanding.
Lots of fresh homegrown tomatoes (2 gallons), 3 cups of water, 2 medium cloves of garlic, 1 medium yellow onion, 1 quart chicken broth, ¾ cup sugar or so to taste, salt to taste.
It’s really easy and really good.
John
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