This time of year, we are seeding trays in the greenhouse and cleaning up whenever the snow melts enough to see what havoc winter has brought to the gardens. One day it’s 50, the next it’s 10 degrees. This is the sort of weather that gives us all cabin fever and colds.
I make soup a lot. It uses up the odds and ends that seem to get pushed to the back of the pantry. Today, I am making tomato soup.
Homemade tomato soup takes on many forms, depending on what you like. Some like it with water, others milk. Some even like it chunky. This recipe is a hit with my family and it used up some of my pesky canned goods.
Homemade Tomato Soup
- 2 quarts of canned tomatoes
- 1 medium onion chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sugar (or 1 medium peeled carrot, shredded)
- 1 tablespoon pickling spices, tied up in a cheesecloth bag
- Combine everything in a large pot, add the pickling spice pouch and simmer over medium heat for 30 minutes, or until onions are soft.
- Remove pickling spices and blend soup until smooth, using an immersion blender.
- If you like it creamy, you can add a little cream to it at this point. I like to add some Greek style yogurt, made from my goat’s milk.
Grilled cheese optional, but recommended!