With the days growing shorter, and the temperature dropping, i felt the need to make some soup.
This recipe was loosely based on several recipes but really, I just made it up as I went along and took note of it along the way.
Makes about 6 generous servings
- 5 large tomatoes
- 2 bottles of strained tomatoes (I got mine from Farm Boy)
- 1 small can of herb/garlic tomato paste
- 3 spanish onions
- 5 cups of vegetable stock
- 6 stalks celery
- 3 cloves of garlic
- 2 tbsp fresh basil leaves (chopped)
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 1/2 cup butter
- 2 tbsp dried basil
- 2 tbsp dried oregano
- 2 tbsp dried rosemary
- 2 tbsp dried thyme
- 2 tbsp dried marjoram
- 1 tbsp of garlic powder
- 2 tbsp freshly grated parmesan cheese
- 2 tbsp fresh ground pepper
- 2 tbsp sea salt
- remove skin/core tomatoes and give them a rough chop and set aside
- chop celery, garlic, basil. set aside
- heat up french oven on stove top to medium-high heat
- dice onions and then drop onions and 1/4 cup of butter into french oven.
- Stir onions until they are cooked (do not brown).
- Once onions are done, add garlic and celery and remaining butter
- Stir for 5ish minutes until everything is thoroughly cooked
- Add tomatoes, strained tomatoes, tomato paste, basil and olive oil
- Stir well and then add vegetable stock and white wine vinegar
- Add in spices and season as needed with additional salt/pepper until your taste preference is achieved
- Simmer over medium heat for 1 hour, stirring occasionally.
- add parmesan cheese and stir well
- Hit with an immersion blender, or if no immersion blender, take out in batches and run through blender until desired consistency is achieved.
- Serve with a dollop of sour cream and sprinkled parsley and of course, a really good grilled cheese (pictured is a sourdough with monterey jack and havarti)