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We’ll reopen on October 1 for the next planting season
Tomato Soup
About this Recipe
I absolutely love a good tomato soup. Mark, not so much, and our daughter can't stand balsamic vinegar. Somehow, though, this recipe is one everyone requests. I make large batches and freeze it to pull out anytime. I especially love it with a good grilled cheese
Ingredients
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Splash of olive oil
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2 teaspoons minced garlic
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4 cups diced tomatoes
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2 cups chicken or vegetable broth
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1 tablespoon balsamic vinegar
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salt and pepper to taste
Instructions
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Heat olive oil in a 4-quart saucepan over medium-high heat.
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Add garlic and sauté until just fragrant.
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Pour in the broth, scraping up any browned bits from the bottom of the pan.
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Stir in tomatoes and season with salt and pepper.
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Bring to a boil.
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Reduce heat and simmer. Add balsamic vinegar. Simmer for 30 minutes.
Notes
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I like my tomatoes chunky, but if you would like a smooth soup, puree with a hand blender.
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A nice finish is a bit of freshly shaved Parmesan cheese and/or croutons
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If your broth is salty, or you are using Parmesan, go light on the salt.
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Can be made with fresh or frozen tomatoes. I've even made it with canned tomatoes when I've not had my own.
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I am not picky about the tomatoes I use. Whatever is ripe. Cherry, paste, large, small... I do not even remove the skins.
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Freezes well