Yummy Tomato Soup

I got the original recipe for this out of a cookbook. I made the original version  word for word. It turned out good but needed changing. So here is my version of this delicious yummy soup. It's a delicious, bread-dipping, soul-warming kind of soup and I hope you enjoy.

Okey dokey, this is a real easy recipe. All the equipment you're going  to need is a food processor, immersion blender or upright blender, a trash bowl, knife, cutting board, extra bowl and a large stock pot (with lid). This recipe is real easy because it's chop and drop and stick it in a pot.

Les Ingredients:
8 medium greenhouse tomatoes (they come in little mesh bags)
2 ribs of celery
2 medium carrots
1 onion
6-8 garlic cloves depending on taste
1 box stock (either chicken or veggie)
S&P, to taste
Parmesan cheese
Optionals: Rubbed sage, oregano, paprika, green onion
Serve with crusty whole wheat or sourdough bread

Chop everything but save the tomatoes for last. How you chop the veggies does not really matter because everything is going in the food processor later. The tomatoes should be chopped last and quartered. Try and keep the juices intact in the tomato because that gives great tomatoey flavor later when it all cooks down. Throw all of the veggies + garlic and onions in a pot over medium heat. Add S&P, you will probably use more in the end than you would have thought. That's because there is so much water in all of these vegetables. They don't have much flavor on their own and soak up salt. We will also blend it together with parm at the end to round out the flavor.

Let all the veggies cook together for 50 minutes with a lid on. After about 10 minutes you should turn the heat down to low or medium low and add about a cup of stock. It should be just enough to almost cover the veggies. You might want to stir it occasionally but it doesn't need any babysitting. Now would be a good time to consider spices. I do recommend paprika either way but you can choose oregano and/or sage. Oregano has an earthy deep flavor while sage is flowery and light. Try smelling both of them, put a little on your tongue and then decide whether you want either or both. Try something new, you may like it.

Tip: When trying new spices add a little at first wait a bit and then taste it. Based on your taste you can add more or not.

After 50 minutes the tomatoes should have fallen apart and the kitchen should smell delicious. Here's the time to either add more stock and let it cook for a bit longer or move to the food processor. If you're ready for the food processor take the whole pot and set it on a surface that is heat resistant (granite or a trivet). Get your extra bowl ready. You will have to do this in batches. Put the first batch in the processor and blend until smooth-ish. Because of the carrots it won't get perfectly smooth and that's okay. Once that batch is blended taste it and add parm. If necessary you can adjust the seasonings. Blend to incorporate and move to the bowl. Add another batch and repeat. Now you should have a big bowl of smooth tomato soup with parm  in it. It's ready to serve. It may need reheating because blending can cool it off some. You can either pop the bowl in the microwave or put it back in the original pot and stick it back on a burner for a minute or so.

Toast up some crusty bread and serve!!!

*All pictures are my own and were taken and edited by Bradford Williams.