Too Many Tomatoes Summer SoupPosted: July 25, 2012
My first disclaimer is that I don’t have too many tomatoes despite the beautiful plants I have. There are a bunch of stupid squirrels who come and eat a bite out of each tomato and after deciding they don’t like that one they move on to the next one to see if it is better. UGH!! My next recipe might be low fat squirrel stew if I could just catch one.
Anyway, this is an easy soup that is good hot or cold. It really is easy if you have a stick blender. You can use a regular blender or food processor, but go to Target and get a stick blender and you will have so much less washing up to do because of it.
I am going to give you the recipe in a ratio so you can make any amount you want. The base recipe is enough for about two servings so at least double it.
1 big yellow onion – peeled and quartered
2 Tomatoes – stemmed and quartered
2 Carrots – peeled
1 cup of chicken or vegetable stock
1 T. Pesto
Salt and Pepper
Preheat the oven to 400º. Line a jelly roll pan with foil and spray with pam. Put the onions and the carrots on the foil and place the pan in the oven for 15 minutes. Add the tomatoes to the pan and continue cooking in the oven for 45 more minutes.
Dump all the vegetables from the pan into a stockpot and add the stock and bring to a boil. Reduce to simmer for 10 minutes. Using a stick blender, whirl everything up until pureed or pour everything in a blend and let it do its thing. Add the pesto and salt and pepper to taste. Summer in a cup and hardly a calorie in sight.