Today was glorious! It rained, it poured, and I made tomato soup! Dinner was perfect. Warm, hearty, and delicious! Three things that make me feel like I am back in Oregon. The weather there is normally chilly so warm and hearty meals make me feel at home. I have never made homemade tomato soup so this was exciting. It turned out really well and I think this will become a staple meal come this fall. However, before cooking up tomato soup I had to go harvest at the farm! Celery is a new croup this week and I was excited to grab some to throw in tonight’s dinner!
Going for the big pull!!!
Ingredients for homemade tomato soup: ( I got this recipe from Food Network Magazine)
1/4 cup of extra virgin olive oil
1 medium onion, chopped
1 clove of garlic, chopped
2 stalks of celery, chopped
2 pounds of tomatoes chopped
1/2 teaspoon sugar
pinch of salt and pepper
Combine the olive oil, onion, garlic, celery, tomatoes, sugar and salt in a saucepan. Cooke over medium heat, stirring occasionally, until the veggies are tender, about 25 minutes. Puree until smooth with an immersion blender, or transfer to a regular blender in batches and puree. Season with salt and pepper.
We enjoyed our soup with a side of grilled cheese!
And a Harvest Moon Pumpkin Ale! I am really trying to pretend that it is fall!!!
Have a great night!