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Tantalizing Tomato Soup

What a summer! Sunshine flooded our Island for months. Although they actually had to water, gardeners were overjoyed! Upon request from one of these gardeners…I was asked for a tomato soup recipe. What is it with you Italians and your tomatoes??? Hahaha…actually I should have been born Italian big *sigh*. I looooooove, love, love tomato soup. One of my childhood comfort foods, give me a bowl of tomato soup and a grilled cheese sandwich and I’m actually quiet! Well, for a few minutes anyway. I am really trying to stay away from the store bought canned soups though…just too much stuff I can’t read. Aaanndd honestly most of the home-made recipes I looked at had cups of sugar added to get that sweetness. Challenge accepted! While cooking a delicious fish pie for dinner last night (yes, that recipe is coming) I also played with some tomatoes. Trying to figure out how to get some natural sweetness to come out on it’s own. Roasting first and adding the peppers and carrots seemed to work well! I finished the recipe today and I gotta say…I’m pretty proud of it. Simple, wholesome and truly scrumptious!

Ingredients:

  • 8-10 medium garden fresh tomatoes
  • 6 red peppers
  • 1 large purple onion
  • 6-8 cloves of garlic
  • 1 cup EVOO (extra virgin olive oil)
  • 2 tbs smoked sea salt
  • 6-8 fresh garden carrots
  • 1 L Pacific organic vegetable broth
  • 2 cups Teja mung dal (split and hulled green beans)
  • ½ cup Balsamic vinegar
  • 2 tsp Sriracha
  • fresh ground pepper to taste
  • 1 cup Italian parsley, chopped fine
  • fresh basil leaves, for garnish
  • ricotta cheese, for garnish
yummy ingredients
  1. Preheat oven to 400°
  2. Cut tomatoes, peppers, onion and garlic in large pieces, spread over cookie sheet, sprinkle with olive oil and sea salt, bake for an hour, turning occasionally
  3. Meanwhile, chop carrots and place in a medium pot with water to boil until carrots are soft. Put aside, keep water.
  4. Cook mung dal according to directions (I used 4 cups extra veggie stock instead of water, but water works). Put aside
  5. After tomatoes and peppers etc. are done, blend in small batches, along with carrots and cooking water. Some people prefer to peel the peppers and tomatoes, I’m kinda lazy & quite honestly since they are garden fresh and organic , I like the taste and simplicity of keeping the skin on! Blend , blend, blend!
  6. Pour tomato mixture into a large pot, add cooked mung dal, balsamic vinegar, the veggie stock, fresh parsley and a hit of fresh ground pepper. Allow to simmer for at least a half an hour.
  7. To serve, ladle soup into bowls and top with fresh basil and a dollop of ricotta cheese.

Oh meeee gawsh…it’s so yummy! If you have a tomato soup recipe that doesn’t add sugar…will you share please?

Gardening is cheaper than therapy and you get tomatoes.  ~Author Unknown



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