A H
ealthier Soup Alternative
Tomatoes are ripe on the vine
here in Ohio
and since I plant my own, I have an abundance!
The smell and taste of a ripe tomato fresh from the garden is one of my
favorite summer joys.
But what to do with all those tomatoes can quickly turn into
a summer dilemma.
A few years back, good friend of my niece Sarah posted a recipe for homemade tomato soup on Facebook. I changed the recipe after the first year by adding 1 less green bell pepper (over powers the tomatoes) and by adding 1 to 2 extra bay leaves.
I have been making it every summer since.
It’s a pretty easy process and the soup is delicious, especially in the middle of the winter.
For best results use only
fresh produce from your garden or organic produce from a local farm market. Store purchased produce has no where near the
flavor of fresh locally grown, but you probably already know that.
Determining how many tomatoes you need is no easy task. I have found that I need approximately 12 to 14 pounds of tomatoes to make about 8 pints of soup. (or one canner load) Or another way to figure it is you need approximately 2 large tomatoes per pint.
I add more tomatoes to mine, making my soup mostly tomatoes with the veggies added for flavor. Adding too many vegetables makes it tastes more like vegetable juice!
