Emily’s tomato soup

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Ahhh summertime! One of my favorite things about the summer is my garden! When all those wonderful fresh fruits and veggies start to ripen, my mind starts whirring with ideas for all the amazing dishes I can make.

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I don’t know about you, but when my tomatoes ripen, they all seem to ripen at ONCE! Nothing tastes better than a fresh tomato straight from your own garden, but when you have bowls, baskets and bushels full of them, it can become a slight problem… how to use them before they are too ripe? Luckily, I have found a wonderful recipe to take care of this “problem” – Tomato soup! This homemade soup taste soooo much better than the store-bought varieties, I think, and it makes enough to feed a family and even put some in the freezer to enjoy later!

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I really hope you’ll try my recipe! If you do, be sure to post a comment to let me know how you liked it (or how you adapted it in your own creative ways!). I would also love to hear your own favorite soup recipes! I always like finding new favorites.

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Tomato Soup:

  • 5kg (11lb) tomatoes
  • 5 large carrots
  • 5 onions
  • 3 garlic cloves
  • 1 Tbsp tomato paste
  • Pepper, to taste
  • Salt, to taste
  • Olive oil
  • Bunch of fresh basil (small handful)
  • 2 bouillon blocks, if desired (enough for 2 cups of broth)

Peel and dice the onions. Peel the garlic cloves and mince. Wash the carrots and chop them into pieces. Take a large pan, add a good splash of olive oil, and heat to medium heat. Sauté the onion and garlic for a short time, stirring occasionally. Add the carrots and stir.

Wash the tomatoes and cut them into quarters. You can remove the hard pieces near the stem if you like. Add the tomatoes to the pan and mix everything together. Heat on medium high until everything is warm. Put a lid on the pan and let the soup simmer for 30 minutes on low heat.

Puree the soup with an immersion blender. Because I prefer a smooth soup, I use a sieve to strain out the seeds and tomato skins.

Add the tomato paste, salt, pepper and (if desired) the bouillon cubes or 1Tbsp of bouillon powder. Before serving, warm the soup slowly and add chopped fresh basil to each bowl for bright color and amazing taste!

19 thoughts on “Emily’s tomato soup

  1. I loved what the recipe has, making homemade
    Soup is obviously better and fresher. I love reading you posts! I’m a fan forever!

    Christine

    • Hi Shirly, Nice to hear you are going to try this recipe! I’m sorry, at the moment I cannot deliver the recipes by mail. :(


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