Do you have tomatoes coming in? Try this great soup - Tomato Bisque. Quick, easy!
Last edited Thu Aug 1, 2013, 11:07 PM - Edit history (1)
In a large soup pot (12 inches wide, 8 inches tall or so) over medium heat, melt 3 tbsp butter
Add in 1 large sweet onion, diced, 1 large sweet pepper, cored, seeded and diced, 2 minced cloves of garlic, 3 stalks of celery, chopped. Stir and saute for 5 minutes, until the veggies are softened a bit
Chop half a dozen large tomatoes (we use tomatoes in the 8-12 ounce range....as to varieties, the soup tastes best with the most intensely flavored heirloom types - Brandywine, Cherokee Purple, etc) into 2-3 inch pieces - no need to seed or peel. Add to the pan - the pan should be about 3/4 full. Add 1 tsp salt, lots of ground fresh black pepper, 1 tsp thyme, 1 tsp oregano, 3 tbsp red wine (optional) - stir well, cover and bring to a simmer (tomatoes will reduce, pan will juice up). reduce heat and partially cover - simmer for 30 minutes.
Turn off the heat. Add lots of fresh basil leaves (15-20) torn into pieces - using an immersion blender, puree the soup - it will be quite smooth. Add 1 cup milk or half and half or a mixture of each equaling a cup, as you prefer.
Serve hot with crusty bread with grated sharp cheddar. You can top with garlicky croutons, if you wish.
If you'd rather go cold, try the Gazpacho http://www.democraticunderground.com/115729307
= new reply since forum marked as read
If you caught me earlier, I would consider shipping some tomatoes - our season is (as usual in Raleigh) just about done....Aug 1 is typically the cut off due to the heat, humidity and disease. Catch me earlier next season!
(and thanks for your blush-inducing words of kindness!)
Even though still all green, our tomato plants are producing like crazy. Once they turn red, I'm trying this for sure. We also have boatloads of basil. I'll bet you this freezes well, too. Bookmarking!
Thanks for the recipe.
