Tomato soup for fickle weather

April 19, 2011

Author: Neighborhood Farm Initiative

Category: General News Recipes

As we wobble back and forth from cold rain to warm sunshine, here’s a recipe that works for either temperature. This tomato soup can either be served warm with comforting herbs like basil, thyme, and cinnamon, or as more of a spicy ceviche with cayenne pepper and lemon. I used my totally awesome hand-blender (thanks, Mom, for the domestic present!), but you can also use a regular food processor or even eat it chunky (but it tastes better blended). Enjoy!

Warm Ingredients:
-Generous ½ tsp dried basil
-Generous ½ tsp dried oregano
-Generous ½ tsp dried thyme
-Olive oil
-2 medium-sized onions, chopped
-Salt and pepper
-3 large garlic cloves, minced
-Generous ¼ cup tomato paste
-2 pounds fresh tomatoes, chopped
-1/3 cup white wine
-28 oz of vegetable broth
-Generous ¼ tsp ground cinnamon

Cool ingredients:
-Generous ½ tsp dried basil
-1 tsp cayenne pepper
-Olive oil
-2 medium-sized onions, chopped
-Salt and pepper
-3 large garlic cloves, minced
-generous ¼ cup tomato paste
-2 pounds fresh tomatoes, chopped
-1/3 cup white wine
-14 oz of vegetable broth
-Juice of half a lemon

Directions:
-Combine the dried herbs in a small cup or mortar and crush them until they become fragrant. Set them aside.
-Cover the bottom of a large pot with olive oil. Heat over med-high heat. Stir in the onions, season with salt and pepper until the onions are golden brown.
-Add the garlic and the herbs and cook for 30 seconds.
-Blend in the tomato paste until it’s not very lumpy. Then add the tomatoes and simmer for a minute or two.
-Add the vegetable broth and wine. Adjust the heat to a light bubble and cover the pot tightly. Cook for 20 minutes.
-Warm: Stir in the cinnamon and taste for seasoning. Cool: Turn off the heat, add the lemon, and season with more salt, wine, or herbs as necessary.
-Use a hand-blender (or food processor) to blend the ingredients until as smooth as you prefer.
-Warm: Serve it up! Cold: Ladle into bowls, put in the freezer for 10 minutes or so, then serve.

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