Our tomato picking today!
My fridge feels like it is filling up with tomatoes and peppers! It is fun though!! Tonight I used some of the riper tomatoes to make a tomato basil soup.
Spicy Tomato Basil/Tarragon soup
About 15 tomatoes halved
2 Hungarian peppers
Place on cookie sheet
Drizzle with about 2 T. olive oil and sprinkle with garlic powder and salt.
Bake at 400 degrees for 15-20 minutes or until skins crinkle.
Blend in blender until smooth.
Heat in sauce pan.
Add about 1 t. of chopped fresh herbs like basil, tarragon etc. and about 1/2 c. chicken broth.
Heat through. Serve with cheese and toasted baguette.
Salt and pepper to taste.
It was really yummy with a slight spice to it from the peppers.
If you don’t have fresh tomatoes, because it is the middle of winter, you can use this recipe that tastes very similar.
1 -2 cans of stewed tomatoes
1 garlic clove
Blend in the blender until finely pureed.
Heat in the pan until warm, when warm, slowly add 1 cup of half and half if desired or whole milk. You can add more, but I don’t like it too rich. Stir carefully while pouring to prevent curdling. Season with salt, pepper.