Fantastic tomato soup for using up all those CSA tomatoes… I usually scale-up the recipe by 2, 3, 4, or even 6x. We always freeze some to save for those cold dreary January days when a fresh blast of summer veggies tastes just super delicious. My mom loves this recipe too, and recently said that she can’t eat the canned soup anymore since this is just so much better.
Prep: 20 min
Cook: 20 min
Cool: 10 min
Makes: 4 side-dish servings
3 medium tomatoes, peeled and quartered (it’s a huge pain to peel them, so I don’t)
1.5 cups water
0.5 cup chopped onion (1 medium)
0.5 cup chopped celery (1 stalk)
1/2 of a 6oz can of tomato paste
2 Tbsp snipped fresh cilantro or basil
2 tsp instant chicken bouillon granules (I guessed that 1 cube is about 1 tsp)
1 tsp sugar
A few dashes of hot pepper sauce like Franks (I skipped this when I made it)
Snipped fresh cilantro or basil (for garnish when serving, optional)
Seed the tomatoes if you want.
In a big pot combine tomato, water, onion, celery, paste, cilantro/basil, bouillon, sugar, and hot pepper sauce.
Bring to boiling; reduce heat.
Simmer, covered, for about 20 minutes or until celery and onion are tender.
Remove from heat, cool 10 minutes.
Blend the soup in the blender or food processor.