There’s nothing like garden fresh tomato soup.
After a couple sessions of canning tomatoes from our garden, and a few rounds of B.L.T. sandwiches, we needed another way to enjoy them and boy did we find the answer with this tomato soup recipe. Our dining room table has become the place to unload our rolled up shirts of the round, red harvest each day. It’s nice to have a place to actually place food when dining. It’s even nicer when the dinner experience uses up what was previously taking up space.
We made up a batch of garden tomato soup and served it with grilled cheese sandwiches. We went simple with the sandwiches. In fact, we picked up a loaf of day-old french bread for 78 cents. Since we didn’t go with fancy cheeses, our whole meal for 6 was under $2.50 total….and we had left-overs. I did have a loaf of gluten-free bread on hand, so everyone was happy.
Gluten-free, dairy-free, low-fat
1 lb. Tomatoes, peeled, cored
1 ½ c. Water
½ c. Chopped onion
2 TB. Fresh cilantro, plus a some for garnish
2 tsp. Chicken bouillon
2 tsp. Lemon juice
1 tsp. Sugar
1). Peel the tomatoes by adding them WHOLE to boiling water for about a minute. When skin cracks, spoon them out and put them in a bowl of cold water. Once cool enough to handle, the skin will easily peel off. Core tomatoes. Add cored tomatoes to a pot to prepare soup in.
2). Add rest of ingredients.
3). Bring mixture to a boil and then reduce to heat to a simmer. Cover for 20 minutes.
4). In a blender or food processor, blend soup until smooth. You may have to take half the soup at a time, depending on the size of your appliance. Reheat mixture if necessary on stove-top- Serve with fresh cilantro.