Tomatoes tomatoes, at the end of the run of the garden. I always think to myself tomato soup! Max brought me tomatoes, fresh herbs and carrots from his garden, asking me to use them up before they went bad. It was the other day with it was raining and cold out. Thinking to myself I though it would make the perfect tomato soup. This is a soup I learned how to make when I was the sous chef at an Italian Restaurant back in 2005 when I lived in the NYC. What I truly love about this dish is that it is easy, fast, not to mention that because the vegetables are fresh from organic garden I knew the flavor would be outta this world or say Max likes to say levels. Max and I hit the kitchen, me with my knives. Max as usual documenting, assisting, asking questions and trying to learn as much as possible.
This first step of washing your vegetables is essential when using fresh ingredients in your recipes. As the skin of vegetables can carry bacteria that can make you sick, leave you with an uneasy feeling in your belly or worse. For the tomato soup I boiled the tomatoes and turned them into tomato purée, removing the skin by running it through a fine mesh strainer. Then discarding the tomato seeds/skins it’s the part of the tomato. It is possible to make a tomato powder from the skin (If we can any requests for that I will post a recipe). Now that we have successfully made the tomato purée, set it aside. Personally for me this recipe would have been easier if my blender didn’t break.
Sometimes things don’t always work out the way you plan. Don’t let the hiccups along the way discourage you tho. Where there is a problem, there is always a solution. I have discovered over the many years of working in the industry that shit happens! There is nothing you can do about it, it just happens. This time my blender broke when I was getting ready to purée the soup, I had to think on my toes. Either I was gonna have a chunky tomato soup or find a way to purée it. I thought “what would they do in the old country?” Use a mortar and pestle. This is a kitchen tool used to grind up ingredients. I figured the cooked vegetables, in this case it was carrots that were soft enough to use the tool. EUREKA!! IT WORKED. Max was very happy and I did not see or hear any complaints.
Where would I be without fresh ingredients? How would I feel if everything I ate got opened from a can? Would that be wrong? I think so but as I continue my journey with food and Max. I have started to ask myself these questions same questions. Max grew up in the inner city where fresh produce wasn’t always available, but cheap food was. Grocery stores have older produce and lots of cans goods. I grew up surrounded by farm lands and had personal relationships with many local farmers.
Making this soup for everyone bought me back to my childhood. Bring them the same feeling, it gives me every-time I make it. It does need a little effort but the outcome outweighs the work.
- 4 Cups Fresh or canned tomato purée (I prefer fresh)
- 2 Carrots Chopped
- 1 Clove Garlic Chopped
- 2 Sprigs Rosemary
- 2 Cups of Chicken Stock (or for our vegetarians We like to use “NO CHICKEN BASE”)
- Salt and Pepper
- Small Soup Pot
- 1 Spatula or Wooden Spoon for Stirring
- Measuring Cups
- Combine all ingredients in your small soup pot and bring to a boil.
- Reduce the flame to a simmer and cook the soup for another 10-15 mins until carrots are soft.
- Remove the rosemary sprigs from the soup
- Pour ingredients into a blender and purée until smooth.
- Take one soup bowl and fill with about 2 cups of soup
- Drizzle yogurt on top of soup, garnish with finely cut fresh basil or rosemary leaves
This is a delicious soup and it was one of the best tomato soups I have ever had. It was not just because the vegetables were from my organic garden but it did not hurt. I have never had greek yogurt added to my tomato soup, it is usually butter. I really liked Frank twist on that. This is a simply, easy, fast recipe to make and impress.
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