Wonderful Tomato Soup
Sorry (to anyone actually reading) that I haven’t updated in a week. I had a conference paper due today which has sucked up most of my time this past week. But before all my time was devoted to writing, I made this tomato soup. I learned of this soup one day at the gym while watching FoodTV on the elliptical. Some people may think it is oxymoronic to exercise to cooking shows, but the highlight of my week is heading to the gym on Saturday morning and watching Julia Child. Of course Julia Child makes everything better.
All the vegetables for this recipe came from my local’s farmer market. Except for the basil. That came from my unkempt herb garden in my front yard. And all the vegetables needed to be chopped. I love chopping vegetables with my Santoku knife.
The soup started with a film of olive oil across the bottom of my Dutch oven.
And once the oil was shimmering, I added the carrots, celery, and red onion. This apparently created a rainbow of vegetables.
Then I diced four pounds of tomatoes. Beautiful red tomatoes.
Less beautiful but equally flavorful was the locally grown garlic. I added the garlic to the vegetables until fragrant, then tossed in the tomatoes and stock. This simmered for a while before I added a touch of cream and pureed the whole thing in my blender.
And, like a novice food blogger, I stopped taking pictures until after dinner was over.
But my picture taking failures did affect the soup. Which was great.