So Campbell's Soup sells tomato soup for $0.75 these days...and although I can't compete with that pirce...I can feel good knowing that I can control the amount of sodium and sugar in my family's food as well as making a meal that has virtually no carbon footprint! If we had a wood stove, this recipe would have an even smaller foodprint.
For storage, we take our best tomatoes and cut a cross in the bottom skin (instead of peeling them fresh). Add them to a large freezer bag and there you go! Another storage trick I thought I'd try this year was from the Mathers. Pick fresh basil place in a food processor. Add garlic too. Now add a 1/2 cup to a small freezer bag and press thin. Freeze. Now when you want to add basil and garlic to a meal, you just snap off what you want. Easy!
Read below for my step by step tomato soup from scratch recipe!
We pulled out the frozen tomatoes at around 10am.
We let them simmer, covered, on very low for a long time.
After the tomatoes have turned to mush, you can add the frozen basil garlic combo and desired salt. I also added a pinch of white sugar to combat a bit of the bitterness from our tomatoes.
Press soup through a strainer to get rid of excess seeds and skin.
Parmesan cheese is a suggested topping.
I served them with home made biscuits. (the heart shape is optional....but fun! Can't you feel the love?)
Ready for lunch!
|left: basil garlic frozen in baggie, middle: home made biscuits, right: mater soup!|