Saturday, September 27, 2014

End of harvet tomato Recipe: Heirloom Cream of Tomato Soup #GardenCuizine

 ~Low Sodium~
Cream of Tomato Soup

This time of year tomatoes spoil quick and can end up in the refrigerator or worse yet, in the compost heap. Soup is a quick and easy way to cook up and use your own, or locally grown, tomatoes when the harvest just keeps on coming!

We've had so many heirloom Jersey tomatoes this year and have eaten tomatoes in every imaginable way including our 'ol standbys of canning salsa and pasta sauce. I decided to make a batch of Cream of Tomato soup to freeze for us to enjoy later in cooler weather. I used evaporated milk versus heavy cream to add flavor and nutrition without the excess calories and saturated fat. 

Cooking tips: Amazing and true - No need to add salt! There is so much flavor in heirloom tomatoes, plus using a little hot pepper and the natural sodium in the added milk and onion really makes the soup delicious without adding any salt. Of course you can add salt as desired. I didn't add any.

No need to remove the tomato skins. The skins will be removed when the soup is strained after cooking. So you could use up extra cherry tomatoes easily as well. 

Also, adding carrots and using yellow heirloom tomatoes will make the soup orange in color. To deepen color shade to more red - simply stir in a little tomato paste. I left ours orange. 

Yields: 2720g or about 12, 8-ounce servings 
10 cups chopped heirloom tomatoes (they don't have to be heirlooms; we just happen to grow mostly heirloom)
2 1/2 - 3 cups chopped onion (1 large onion)
3 cups chopped carrots (or 2 cups chopped carrots and 1 cup chopped celery. We didn't use celery because we didn't have any at the time.)
1/2 hot pepper (we used Scotch Bonnet)
2 Tablespoons minced garlic
1 teaspoon dried thyme
3 dried bay leaves
fresh ground black pepper
2, 12-ounce cans evaporated milk

Tomato paste - optional

Putting it all together
  • Wash and chop all veggies. 
  • In a large soup stock pot over medium high heat, add olive oil and saute carrots and onions until soft. 
  • Stir in garlic, hot pepper and herbs. 
  • Add a few twists of fresh ground black pepper. 
  • Stir in tomatoes, bring to simmer. Reduce heat, cover and simmer until soft.
  • Stir in milk towards end of cooking time. Simmer to blend flavors.
  • Remove bay leaves.
  • Puree (we use a hand held blender). Taste and adjust seasonings if necessary.
  • Strain into storage containers leaving head space if freezing.
Buon Appetito!

GardenCuizine Nutrition Data Cream of Tomato Soup
Excellent Source: Vitamin A, Vitamin C 
Good Source: Protein, Calcium, Manganese, Folate, Riboflavin

8 ounce serving: 113 calories; protein: 5.8g (12% DV); total fat: 5g; sodium: 117mg (4.8% DV); dietary fiber: 2g; total carbohydrates: 14g; protein: 5.8g (12% DV); vitamin A: 2,402 IU (48% DV); vitamin C: 30.3mg (51% DV); calcium 165mg (16% DV); iron (5% DV); manganese 0.2mg (10% DV); folate 50.4mcg (13% DV); riboflavin 0.2mg (14% DV); phytosterols: ~10.4mg
Recipe and blog post Copyright (C)2014 Wind. All rights reserved. 

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