My somewhat kinda famous Tomato Soup!
Ingredients:
ALL ORGANIC
Roma Tomatoes
Carrots
Potato
Onion
Home made Bone Broth
Fresh homegrown Basil
cooking fat: butter, lard, or bacon grease.
Dried Oregano
Salt
Pepper
Garlic powder
Onion powder
Tools:
Emulsion Blender
Cookie Sheet
Parchment Paper
Veggie Peeler
Knife
Cutting board
8 qt stock pot
Look at how beautiful these Roma's are!
Take them and cut the top off and then cut once lengthwise down the center
Lay them on a cookie sheet lined with parchment paper and put them in a preheated oven at 375 degrees for 45 minutes.
Pick a good onion a few potatoes I had russet, you can use any kind, even sweet potato works great too and a few carrots and prep them.
I like to cut them into small pieces so I can cook them WHILE I'm cooking the tomatoes in the oven.
Use an 8 quart stock pot and today I used bacon grease as the "cooking fat" because I was making this for people who are dairy free...otherwise I would have used butter. So, saute your potato, onion and carrots in the fat of your choice on a low heat for at least 20-25 minutes stirring frequently...this should be done while the tomato's are in the oven.
They smell and look delicious
Oh look the tomatoes are now done! Their skin is shriveled and you can smell them when you open the oven. Yum!
A closer look
I use bone broth in almost everything. I really need to do a new blog post about it!
Add the tomatoes to the pot with the potato, carrot and onion.
Top with about 1/2 quart of bone broth. I had 1 open and took a 2nd one out, didn't end up needing it.
Season it, cause HELLO, that bone broth aint going to season itself. Make sure you have your soup on a medium heat to get that broth heated up. USE SALT, A lot of it, like maybe 2 teaspoons at least...up to a Tablespoon. Pepper, Garlic Powder, dried Oregano as well need to be in there <---I grow and dry my oregano, and I'll NEVER buy it again from the grocery store.
THEN TASTE the broth and see if it's salty enough.
Mix it all up
Get the Emulsion Blender out and go to town being super careful of course, cause that soup is hot. It took about 3-4 minutes to get it totally smooth.
Here is my indoor basil growing in the dead of Winter. It's January right now!
So I picked some fresh for the soup
And I washed and cut it up
Then added it to the soup
And it's all done and bottled up ready to store. If you make sure the soup is hot and bottle immediately then you can lid it and it will seal itself. I do this with ALL my soups. You can store in the fridge for MUCH MUCH longer then you would if it wasn't sealed.
As you can see this batch made 5 pints, which is 16 ounces each, a great single portion of soup for lunch. When you do serve it, if you are able to eat cheese, might I suggest some shredded Parmesan on top!
The secret to making this taste oh so good. THE BROTH. If you are not making broth every other week in your house, you are missing out on the goodness that is!
