Our tomato plants are still popping out those tomatoes. Yes, it is still summer but I decided to make a creamy tomato soup today. Tomato soup is usually a fall or winter thing, but since we've gone from 90 plus degree temperatures to the low 70's, the last two days has made it feel like the fall.
I decided to use some of my fresh garden tomatoes in this so I roasted a bunch in the oven. I covered the baking dish with foil so the juices wouldn't go splattering everywhere and smoke up the house when the oven door was opened.
I roasted them in the oven at 400 for 30 minutes at which point the skin looked shriveled. I then let them cool while they were still covered with the foil. (This just allows for easier peeling of the skin.) After they cooled off enough I peeled, de-seeded, and chopped them. After chopping they ended up making 12 ounces.
Next I diced a small sweet onion and sautéed it in a large pot with a tablespoon each of canola oil and butter on medium heat.
After the soup cooked for the half hour, I puréed it with my stick blender. I then added half a cup of cream and one cup of skim milk.
- 1 small sweet onion
- 42 ounces of crushed tomatoes in puree, or supplement a 28 oz can with your own chopped, peeled, de -seeded tomatoes.
- 2 cups of low sodium chicken broth
- 4 cloves of whole garlic
- a handful of fresh basil
- 1 tsp of salt
- 1/2 tsp of pepper
- 1 cup of skim milk
- 1/2 cup of cream