Garden Fresh Tomato Soup Recipe

Garden Fresh Tomato Soup Recipe

Garden Fresh Tomato Soup Recipe

Ingredients
  • 15 medium sized garden fresh tomatoes (13 cups chopped)
  • 4-6 cloves garlic
  • 3 tbsp olive oil
  • 2 cups chicken stock
  • 2 cup heavy whipping cream
  • 2 tbsp brown sugar
  • 2 tsp white sugar
  • 2 tsp salt
  • 1 tsp pepper
  • 2 dashes celery salt
  • Fresh basil
Instructions
  1. This recipe is for a double batch, which fills two 1-gallons bags. I make this much for my freezer meals. 1 batch is enough to feed a large family of 6-8, so keep in mind that the recipe is for double that amount.
  2. First chop tomatoes with skins intact. Make sure to keep as much of the juices as possible. Set aside.
  3. Mince up 4-6 cloves of garlic and sautee them in the olive oil over low medium heat until translucent in color and fragrant. Make sure not to overcook them. Sprinkle in a few dashes of salt and pepper.
  4. Add in the chopped tomatoes (roughly 13 cups) and simmer for 15 minutes over medium heat.
  5. Remove tomatoes from the heat and add in 2 cups of chicken stock. Stir and let cool for 20 minutes.
  6. Once the tomatoes have cooled enough that touching it doesn’t burn you, add them to a blender. Blend until the consistency is smooth.
  7. Split soup into 2 freezer safe zip loc bags and freeze.
  8. When ready to prepare and eat, thaw and reheat tomato base and add in half the amounts of sugars, salts and pepper and cream since the soup is split in 2. If you are cooking up both just add it all in.
  9. Once heated through add some freshly chopped basil on top. Enjoy!

Smoky Tomato Soup

Smoky Tomato Soup

Smoky Tomato Soup

Ingredients
  • 2 Tbsp olive oil $0.32
  • 1 small yellow onion $0.36
  • 2 cloves garlic $0.16
  • 2 Tbsp tomato paste $0.11
  • ½ Tbsp smoked paprika $0.15
  • ½ tsp cumin $0.05
  • 2 15oz. cans fire roasted diced tomatoes $2.78
  • 1 cup vegetable broth $0.12
  • ½ tsp brown sugar $0.02
  • Freshly cracked pepper to taste $0.05
 Instructions
  • Finely dice the onion and mince the garlic. Add them to a soup pot with the olive oil and cook over medium heat until the onions are soft and translucent.
  • Add the tomato paste, smoked paprika, and cumin to the pot. Continue to stir and cook for about two minutes to slightly caramelize the tomato paste and toast the spices.
  • Add the cans of fire roasted tomatoes, vegetable broth, brown sugar, and some freshly cracked pepper. Stir to combine and heat through (about 10 minutes). Taste and adjust the seasoning if needed (salt may be needed depending on the brand of broth used).