I just got back from my husband’s GSB reunion in the bay area and boy did we have a good time. It was fun to catch up with all his friends and spouses and share in the fun festivities that the school hosted. While I was there, one of our good friends asked about a recipe for Tomato Soup, so I thought this was the perfect time to share my fresh summer soup with you.
Tomatoes are the key to good soup. In the summer months, all tomatoes are plentiful and it really doesn’t matter which variety you use – they all make great soup. Ripeness isn’t a factor in good Tomato Soup either because you cook them for a few minutes, so they soften nicely.
In this recipe I used a variety of garden tomatoes – a mixture of Heirloom, Beefstake and a few yellow. In the off-season when tomatoes are not as flavorful, you can still use the standard grocery store varieties like Hothouse or Roma, but good canned tomatoes do just fine. So, enjoy the Tomato Soup, this one’s for your Paige!
1 red onion
1 clove garlic
1 teaspoon dried oregano
1 teaspoon salt
2 pounds tomatoes, any variety
2 teaspoons maple syrup
1 cup arugula
1/2 cup parmesan, grated
Slice and Dice – Watch your Fingers!
Saute and Simmer – Ahh the Smell!
Puree and Pour – It’s almost time to Eat!
Tomato Soup – Recipe!
1. Dice onion and mince garlic, set aside. Slice tomatoes into wedges, set aside.
2. In a medium saucepan, add 1 tablespoon olive oil and place over medium heat. Add the onion and garlic and saute until softened, about 3 minutes.
3. Add in the oregano and salt, stir. Toss in the tomatoes and stir to combine.
4. Drizzle in the maple syrup and 1/2 cup of water, stir. Cover with lid a jar and continue to cook for 15 minutes.
5. Spoon tomato mixture into blender and puree until smooth. Pour into bowls and sprinkle the tops with fresh arugula and parmesan cheese. Enjoy!