Garden Fresh Tomato Soup

          With only two days at home, a pile of tomatoes, and JB away on a business trip, I figured I should probably do something with all of these yummy garden fresh veggies before we head to Boston on Friday.  I've been starting to stockpile our freezer full of meals for after baby comes in the fall, and I knew that tomato soup made with tomatoes and basil straight from my mom's garden would be an easy thing to pull out of the freezer on a busy night.

Directions to Make Garden Fresh Tomato Soup

       
          Gather all of your ingredients.  I emptied out the fridge of vegetables that were looking a little tired.  I think you can use any vegetables in this, but I've noticed that carrots make it a heartier soup.  You could definitely add some zucchini if you still had an overwhelming supply!

Ingredients:
2 cups of chopped celery
3 cups of chopped onion
2 cups of chopped carrots
2 T. olive oil
5 cloves of garlic (minced)
12 cups of chopped tomatoes
2 cups of low-sodium chicken stock
2 T. salt
2 tsp. sugar
1/4 cup of fresh chopped basil

These are the stubbiest carrots I have ever bought.  I felt bad for them in the grocery store so I bought them.  They're actually very tasty!

Chop up all of your veggies.  I diced the celery, onion, and carrots so that they were all about the same size.  They don't have to be perfectly cut, because they will be pureed later.  However, they will cook faster if they are in smallish pieces.

Warm the olive oil in a big pot.  I used my MOST favorite pot--a LeCreuset orange sunburst dutch oven.  I swear it makes every recipe taste amazing.  Cook the celery, carrots, and onions on low for about ten minutes, giving it a little stir every once in a while.  After ten minutes,  add the garlic.  Continue to cook for another five minutes.  Don't let the veggies brown during this time. 

Add the tomatoes and the chicken stock to the pot.  You could substitute water for the chicken stock, but I think the stock adds some good flavor.  Cover and let the mixture simmer for about an hour on the stove.  Every once in a while (when you're in the kitchen for a snack--if you're me), give it a little swirl. 




After about an hour, make sure that the carrots are soft.  Then, turn off the stove, and allow the mixture to cool for about a half hour.  When it is cooled, use an immersion blender to puree the mixture completely.  I have the Cuisinart Hand Blender, and I use it whenever I make soup.  I have a feeling I'll be using it to make baby food in the near future too.  It's super easy to use, blends food quickly, and is a cinch to clean.  After the soup is pureed, taste it and add your salt and sugar to taste.  I sometimes add just that little bit of sugar to compensate for the acid in the tomatoes.   

Then, add the basil to the soup and blend quickly one more time.  I save this step for last, because I like some bigger chunks of basil in my soup.

Ta-Da!  You now have Tomato Basil Soup with ingredients fresh out of your summer garden!  Top it with anything you want---my favorite topping for this soup is a handful of garlic croutons or a hunk of crusty bread. 



          This soup freezes great, too.  In fact, I made it several times last summer and we enjoyed it all winter long.  I am just picturing a cold November day at home when I have been busy with a newborn baby all day.  This soup will be perfect to enjoy with a fancy grilled cheese or a panini recipe from Pinterest.  I hope you enjoy it too!