Tuesday, December 14, 2010

Garden Tomato Soup

In a stock pot combine (or you can do this in a crockpot all day, if that is easier):
8 cups roughly chopped or canned diced/crushed tomatoes, with juices
1 large onion, roughly chopped
3 cloves garlic, minced
2 carrots, thin sliced
2 stalks celery, sliced
1 c summer squash, sliced
6 c meat stock
1/2 t fresh ground pepper
1 T dried basil
salt to taste (it will need some, at least)
Simmer until all your veggies are soft, then blend or puree it to make it smooth. Right before serving add a T or so of heavy cream to the bowl of soup for a creamier version.

I canned this rather than freezing it this month as I think a lot of us are currently low on freezer space since it is the time of year when our bulk meat deliveries happen. To can this, prepare your jars, lids and rings, then fill. Process 25 minutes at 10 pounds pressure for pints and 30 minutes at 10 pounds pressure for quarts.

The croutons are simply grilled cheese sandwiches I cut into crouton size. Toast in the oven when you're ready to eat them, until they crisp up a little.

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