I don’t know about you guys, but I ended up with an ABUNDANCE of tomatoes this year. I wish I could say they were from my garden, but unfortunately this year was the most pathetic year EVER for my own tomatoes. I think I got an average of one cherry tomato a week…at best. Sigh.
Thank goodness I belong to a CSA (Community Supported Agriculture) and they kept my supply of fresh delicious (and organic) tomatoes full all summer long…and it looks like they’re going to keep coming into the fall! Yippee!
As much as my husband and I like tomatoes, there is only so much bruschetta I can make (and eat). Plus I have tomatoes with every meal, and there are still SO MANY left over. I refuse to waste them and I’m not a big sauce maker. Plus there are a lot of tomatoes, but not really enough to can salsa or tomato sauce…but there is enough for this EASY and DELICIOUS soup!
Have you ever looked at a classic tomato soup recipe? Score and scald the tomatoes? Peel? Deseed? Ughhhhhhhhhhhhhhhhhhhhhhh…WAY too much work. And mostly the reason I haven’t made it before. Plus I have a ton of CHERRY tomatoes. Definitely NOT peeling and seeding! Here is the easiest method ever!
- As many tomatoes/cherry tomatoes you can fit in your food processor
- One onion, diced
- 2 carrots, diced
- 1 tbsp. olive oil
- 2 cups chicken stock
- 1 tbsp. pesto
- Salt and Pepper
- 1 tbsp. balsamic vinegar
Puree the tomatoes in a food processor. In a large pot on medium heat, add the olive oil, diced onion and carrot. Soften.
While that is cooking, push tomato puree though sieve. Look at that! All the peels and seeds stay behind! Well that was easy.
Once the onion and carrots are softened, add the strained tomato. Cook for a few minutes and add the stock, pesto and salt and pepper to taste. I have some pesto recipes here if you want to make your own. I added a frozen chunk of my garlic scape pesto….mmmmmm.
Once this has bubbled for a bit, you want to blend it all up. You can stick it in a blender but be careful to leave a hole at the top and cover with a tea towel…otherwise it will explode all over your kitchen and burn you. You’ve been warned.
Or you could use an immersion blender-I always recommend these. I make soup CONSTANTLY so this is a must in my house. Plus it sounds cool: “I then used an immersion blender to combine all the ingredients in my fresh homemade soup.” Imagine saying that with a snotty accent and you’re good to go!
Ok, best part. Add the balsamic vinegar. TALK ABOUT TRANSFORMED. O. M. G. This soup is so freaking good.
Put some in a mug, or crumble some crackers in a big bowl. Sit down and savour. It’s fresh. It’s homemade. It’s cherry tomato soup! YESSSSSSSSSSSSSSS.
What’s that? You want more reasons to eat tomatoes? Here’s some!
- Lycopene (which is in tomatoes) is good for improving bone mass which is great for preventing osteoporosis. Don’t forget the olive oil though-this will help your body process the lycopene.
- Calcium and vitamin K…good for bones and repair!
- Vitamin A and C…antioxidants! Although after cooking, most of the vitamin C is gone…but you could top this with fresh tomatoes for the best of both worlds. And vitamin A is good for eye health…and hair health…and health.
- Chromium! This helps to regulate blood sugar. Always helpful.
- High in fibre and water…never a bad thing!
I know I say this a lot on my posts but…you’re welcome.