I make this soup/broth by the gallon every summer and freeze it up for winter. I buy crates of field tomatoes when they're cheap and herbs are plentiful. If you eat this all by itself, it's a simple restorative, a delicious low-calorie way to get warm. Just as often, I'll use it like a broth to extend another soup, like mushroom soup. Or I'll put a little bit of left-over macoroni and cheese and heat that up. Or some rice and a little cheddar. Hot sauce is a good addition. This basic recipe is something I have at least once a week in the cold months of the year. You can double or triple this recipe. |
About 5 pounds of tomatoes |
Cut up the tomatoes in big chunks. In a soup pot, combine the tomatoes, basil, mint and chicken stock, salt and pepper. Bring to a boil, then simmer about 1/2 hour until the tomatoes are completely soft. Process through a food mill. Taste to correct seasons and add sugar if necessary. |
|
|