Simple Savory Tomato Soup
2 Yellow Onions (finely chopped)
6-8 cloves of garlic (finely chopped or pressed)
1 Small Carrot (finely chopped)
½ Stalk Celery (finely chopped)
1 Sweet Bell pepper of any color (finely chopped)
10 lbs. Fresh Tomato Chopped, Heirlooms are the best! (Try roasting some for a different and delicious flavor)
4 Tablespoons Fresh Basil (chopped)
1 Tablespoon teaspoons Marjoram
1 Tablespoon teaspoons Oregano
1 teaspoon thyme
¼ teaspoon ground fennel
sea salt/pink salt and fresh ground black pepper to taste
1 Bunch Fresh Greens of choice (spinach, chard, kale, arugula etc.)
Sauté onion, carrot, celery and bell pepper on medium low heat until tender and aromatic.
Add garlic and herbs and continue to sauté, stirring constantly, for several more minutes.
Add Tomato and continue to stir until the mixture starts to liquefy. At this point you may turn down the heat and put a top on the soup.
Allow the soup to cook down and come together for about and hour stirring occasionally and adding herbs salt and pepper to taste.
Add fresh greens and extra fresh basil shortly before serving as to not over cook.
Directions for Roasting Tomato
Depending on the size of your tomato cut in half or quarter to fit nicely into a glass or ceramic baking dish.
Drizzle with a bit of olive oil and nestle several garlic cloves in between the tomato pieces. You may also add fresh herbs in this same manner.
Lightly salt and pepper if desired.
Bake at 450 degrees Fahrenheit for about 30-45 minutes or until the tomato’s skin is wrinkly and somewhat darkened. They should be quite aromatic.
Remove from oven and let cool.
If desired, once cool enough to handle, remove tomato skins.
Add the tomatoes and/or garlic to this or any other tomato recipe