food, humor, Uncategorized, writing

TomatOHNO Soup

Tomato SoupI don’t like fresh tomatoes.  My husband doesn’t like fresh tomatoes.  Wyokiddo doesn’t like fresh tomatoes.  We are united as a family in that regard.  But when I saw half a dozen beautiful Roma tomatoes in my food coop pickup, I figured I could do something yummy and healthy.

It was a windy and grey afternoon, so tomato soup sounded like a good idea.  Oddly enough, while we don’t like fresh tomatoes, we all love tomato soup.  We generally eat the canned variety, but I’m always up for a culinary adventure.  I got on Pinterest, researched some recipes and got to work.

The soup looked wonderful.  The slightly orange color was positively beautiful and my kitchen emanated savory aromas from the roasted tomatoes, garlic and onions.  My mouth was literally watering as Wyokiddo and I set the table.  The whole fam eagerly tucked into the dinner table, armed with the grilled cheese sandwiches and spoons.

You know how one bite of a new recipe and you know this will become a stable in your cooking arsenal?  When all the ingredients come together in one perfect, creamy, delectable taste sensation?

This was not that recipe.

I didn’t like it.  My husband thought it was too oniony.  Is that even a word?  Wyokiddo actually gagged when we asked her to try a few additional spoonfuls.

So I’m taking suggestions for new and improved homemade tomato soup recipes.  As for Wyokiddo, she’s asked that I let daddy make the tomato soup from now on. 🙂

Teresa

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3 thoughts on “TomatOHNO Soup”

  1. Teresa, Here is a Tomato Soup Recipe that we like…

    Herbed Tomato Soup

    This colorful soup goes together quickly and takes only about half an hour to make, yet its flavor if fresh and rich. It is most appealing if you cook the vegetables just to the tender-crisp stage. If you have homemade chicken broth, use a quart of it in place of the water and bouillon cubes in the recipe.

    For 4 servings:

    1 stalk celery, finely chopped
    1 leek, thinly sliced
    1 medium onion, finely chopped (note I just use this and don’t worry about the leeks)
    3 Tbs olive oil or salad oil
    1 clove garlic, minced or pressed
    3 chicken bouillon cubes
    1 quart water (or use 1 quart of chicken broth)
    1/2 tsp each of dried basil, oregano, and thyme leaves
    1/4 tsp black pepper
    1 can (1 lb. or 1 quart) tomatoes (home canned are the best)
    2 Tbs tomato paste
    Salt to taste
    Sour Cream for garnish

    Preparation:
    1. In a large sauce pan cook celery and onion in heated oil until translucent.
    2. Mix in garlic, bouillon & water or broth, herbs and pepper, stirrin until bouillon cubes dissolve. Simmer, uncovered, until vegetables are just tender, 6 to 8 minutes.
    3. Mix in tomatoes (coarsely chopped, with liquid) and tomato paste. Cook gently about 10 minutes more. Taste and add salt, if needed.
    4. Serve with a dollop of sour cream spooned over each portion.

    Good served with: Grilled cheese or egg salad sandwiches for lunch or supper.

    For 2 Servings half the ingredients, for 8 servings double the ingredients.

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  2. One more thing…if you were to use fresh tomatoes, scald them by dipping them into boil hot water for a few minutes until the skins start to slip. Remove the skins then crush the tomatoes with your hand and put them in your soup pot.

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