One of the few redeeming things about summer is the fantastic organic produce we have been getting from our local community supported agriculture program every week. Each Friday seems like Christmas as I come home with bags full of beautiful, pesticide free veggies. Since we started participating in the CSA program this Spring I feel a new sense of gratitude towards my food.
We got about four pounds of tomatoes this week, so I decided to make some tomato soup (see recipe below). It was super easy to make and very tasty.
Simple Fresh Tomato Soup
(from Care2.com website)
2 cups chopped yellow onions
1/4 cup olive oil, plus more for drizzling
2 teaspoons balsamic vinegar
2 teaspoons maple syrup
3 garlic cloves, minced
4 cups ripe tomatoes, chopped, including their juices
2 cups organic vegetable broth
Sea salt and freshly-ground black pepper, to taste
1 cup fresh basil leaves
1 slice bread, lightly toasted, per serving
1. In a heavy-bottomed stockpot over medium heat, cook onions in 1/4 cup olive oil for around 5 minutes, stirring occasionally, until onions are translucent.
2. Add vinegar, maple syrup, and garlic and continue to cook for 2 minutes, until garlic is fragrant and softened but not browned.
3. Add tomatoes and their juices. Simmer mixture 10 minutes, then add broth and return mixture to a simmer. Season with salt and pepper to taste. Tear basil leaves in pieces and add to soup.
4.Place toasted bread, if using, in the bottoms of individual bowls. Ladle soup on top, drizzle with a little olive oil, and serve.
from: Sue Golden
1 year ago