Harvest time is rewarding, but eating homemade soup in the winter is even more rewarding. Making soup from fresh tomatoes is time consuming, but worth it since you know exactly what you are eating and you can pronounce the ingredient list!
I decided to slowly replace all pre-made soups in my pantry with homemade versions. I have loved Campbell’s cream of tomato soup for my whole life so creating a recipe to replace it was challenging. I played around with some different textures and seasonings and this is by far my favourite concoction. I hope you like it!
12 large ripe tomatoes
1 medium white onion
3 cloves of garlic, minced
1/2 cup of quinoa (for thickening)
2 tbs sugar
1/2 tsp salt
1 tsp garam masala powder
Preparing the tomatoes:
I recommend using a food mill. If you have one, chop and simmer the tomatoes until they are soft then run them through the food mill.
If you don’t have a food mill:
1. Skin the tomatoes using a hot water bath.
2. Core them, cut them into large wedges, and remove the seeds.
3. Sit the wedges in a colander in the sink to drain off the excess water. Right before I use them I give them a few presses with my palm to squish more water out. (if you want to keep the juice to use later then put a bowl under the colander)
1. If you used a food mill the tomatoes will already be pureed. If you cut them into wedges, you will need to put them into a blender and puree them. Put the puree in a large pot and set it aside.
2. Take 1 1/2 cups of the tomato puree and 1/2 cup of quinoa and simmer until the quinoa has softened. It should still be liquidy.
3. While the quinoa is cooking, fry 1 medium white onion and 3 cloves of minced garlic in 3 tbs of butter. When browned, put it in the blender.
4. Once the quinoa is softened add it to the blender with the onion mix and puree.
5. Add the onion and quinoa puree to the pot with the tomato puree.
6. Season the soup with 1/2 teaspoon of salt, 2 tbs of sugar, and 1 tsp of garam masala powder.
7. Simmer for 20 minutes.
If you want to freeze the soup for later, let it cool completely and portion it into either freezer bags or wide mouth jars. If you are using a wide mouth jar leave about two inches of airspace at the top of the jar and don’t tighten the lid until it is completely frozen. Leave it in the freezer until you want a nice jar of homemade soup.
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