Lucy’s Tomato Soup
Posted: October 13, 2011 Filed under: Recipes, Recipes (Guest Entries) | Tags: food, healthy, onions, peppers, photography, recipe, soup, spicy, tomato, vegan, vegetables, vegetarian 5 Comments »Another guest spot coming your way but first, the back-story.
The Mrs. recently came across this recipe when her co-worker, Lucy, brought some leftovers into the office to share with her colleagues. The dish was a huge hit. Even better, Lucy was kind enough to provide us with the recipe and was willing to share it on clookbook.com. I finally got around to replicating Lucy’s Tomato Soup this weekend and I have to say it is as advertised.
This tomato soup is packed with flavor, spice and nutrients. While I have yet to fully venture into making soups, I have to say this recipe was really fun to make. Take pot, toss in veggies and blend…really fun. Best part — this recipe makes ALOT of soup. So much that you can easily freeze several batches for future use.
Recipe
Serving Size (15 cups of soup)
Estimated time: 90 minutes
Ingredients:
- 12 cups of water
- 2-3 pounds roma tomatoes
- 2 large onions, cut into quarters
- 1 large red pepper, cut in quarters
- 1 large yellow pepper, cut in quarters
- 1 head of fresh garlic, peeled
- 3 carrots, peeled
- 3 celery stalks
- 1 jalapeño pepper, cut into quarters
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon dried basil
- 1 1/2 tablespoons salt
- 1 28 oz can crushed tomatoes
- 1 6 oz can tomato paste
What You’ll Need:
- blender
- 8 quart stock pot
- soup ladle
- large mixing bowl
Directions:
- put everything except for crushed tomatoes and tomato paste into a large stock pot and heat on high (uncovered) for 30 minutes
- remove roma tomatoes and peel off the skin using a fork. the skin should come off easily after being boiled. toss tomato back into the pot
- time to blend the stock. position the blender near the stove. ladle a few scoops of stock into the blender making sure not to fill it more than 1/2 way. important: hot liquid is tricky to blend. to avoid a mess, make sure to hold firmly down the blender lid with a dish towel
- puree soup mixture and pour into a large bowl. ladle a few more scoops from the stock pot and into the blender. puree and pour into the other bowl. repeat this process several times until the entire stock is blended
- pour stock puree from mixing bowl back into the stock pot
- add crushed tomatoes and tomato paste
- turn heat back onto medium and simmer uncovered for 40 minutes to allow the ingredients to combine and soup to reduce (thicken)
Tips:
- this is a lot of soup! I decided to store some away in ziplock freezer bags for future use
- this dish is great alone, but change it up by serving with rice or barley
Nice post. I’ve been looking for a tomato soup recipe and this sounds wonderful! Thanks for sharing.
Looks fantastic, what inventive photos! Lovely colour and a lovely recipe.
I love lycopene in tomatoes. After my mom survived endometrial cancer, she has been constantly incorporating tomatoes (lots of tomatoes…I wouldn’t mind, I love tomatoes!) in her diet. It is a delight if the tomato dish is as rich as this soup. Thanks for the post!
What a beautiful and soothing soup!
Hello! I made this recipe today. It made A LOT of soup, around 20 cups. Maybe the vegetables that I used were super huge, but there was a lot. The house smelled great while I was cooking. I’m looking forward to fresh soup all week for lunch. I find that some tomatoes are really acidic, so I try to balance that out a bit by adding a bit of sugar. It’s so full of nutrients, though. I think I will be making this soup a lot this winter.