Friday, October 22, 2010
Why I'm cooler than Campbell's
I may have also had a ridiculous abundance of fresh tomatoes from the farmers market. They were so cheap and the people who sold them to me gave me a few extras. They were the remnants of my farm market binge that filled my fridge with so many tasty fruits in vegetables that I was having trouble eating up. Since I have decided to use up everything in my kitchen instead of going to the grocery store when I really want to make something special. I can make great things with what I already have right? I'm working on convincing myself.
5 tomatoes seeded and chopped
1 yellow onion diced
1 clove of garlic minced
2 Tbsp olive oil
3 cups vegetable stock
Additional vegetables you may want to use.
p.s. I was about to say "any more vegetables you may want to get rid of" but you shouldn't end sentences with a preposition.
1. In a large soup pot heat up the olive oil on medium high heat then add the onions. Cook for about 5 minutes or until translucent. Add the garlic then cook for another minute. Depending on what other vegetables you may want to use cook them some time with the onions. I added my kale right after the garlic and cooked for another minute.
2. When the onions, garlic and any other optional flavors are cooked add the vegetable stock slowly. Add the tomatoes and cook for about another 20 minutes until everything is heated up and cooked through. Turn off and let cool for about ten minutes.
3. Get out the handy dandy immersion blender you love so much (maybe it's just me who loves their immersion blender this much) and blend that hot soup until its basically creamy there will be some skin and seeds and stuff that will be strained out.
4. Use a fine mesh strainer to pour the soup into another pot. Heat the soup up again and then serve.
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