S
skategreen
Guest
(If this is posted in wrong place, feel free to delete, move, or send me porn spam)
Tis the season for Tomato Soup!
I planted 15, FIFTEEN big fat tomato plants this spring, and they're currently simply eXpLoding with tomatoes. I'm making soup with them, and I just wanted to pass along my new InVention.
Spicy Tomato Soup with Hot Italian sausage.
As per my profile pic, I am the proud possessor of a 13 gallon soup pot. I filled it 3/4 full the last batch..and this next batch? It just may fill 'er up to the top! My entire fridge is full of tomatoes and there are 3 more large trays sitting in the sun, last ripening bits happening as we speak.
..
I'm now thoroughly ruined for any other tomato soup. Campbells Tomato was the last can of soup I could eat - having been experimenting with soups for the past couple years, I'd destroyed myself for anything but my own home made. But I still had tomato. Not anymorrrrrrrrrrrrrrrreee.
I made some a few months back, and that was that.
I'd googled tomato soup recipes and then just winged it.
so here are the basic sorta ingredients if anyone else is interested:
tomatoes - whole, skins everything, just hucked in the Vita Mix Blender. (this sucker is a relative of that "will it blend?" machine)
fresh basil
fresh oregano
and some dried of both, just for fun.
lots of onion and celery and tons of garlic cooked in olive oil
tabasco
salt and freshly ground pepper
several potatoes, cooked, and whipped to thicken the soup
a zucchini and yellow squash, liquified in the vita mix
a bunch of carrots, again, in the vita mix.
a dash of soy sauce and cinnamon. Just for the hell of it.
chicken stock - made from a freshly boiled chicken
lime juice of a couple fresh limes. (for 7 gallons of soup)
onion and garlic powder. Just to be sure.
and Hot sausage..a BUNCH of it. I squeezed it all out of the links, spread it out thinly on cookies sheets, baked it, then sliced it into little chunks. Itty bitty little chunks. Easy, fast, and uniform.
a whole container of parmesan cheese (added close to the end of cooking)
and a bunch of cream, added just at the end. Don't want to overcook that.
I made Seven Bloody Gallons of that. and with what I've got ready? probably another 12 gallons or so coming up.
...
ahhh soup!
It's spicy and rich and thick and just deeeeeeeeelicious!
Tis the season for Tomato Soup!
I planted 15, FIFTEEN big fat tomato plants this spring, and they're currently simply eXpLoding with tomatoes. I'm making soup with them, and I just wanted to pass along my new InVention.
Spicy Tomato Soup with Hot Italian sausage.
As per my profile pic, I am the proud possessor of a 13 gallon soup pot. I filled it 3/4 full the last batch..and this next batch? It just may fill 'er up to the top! My entire fridge is full of tomatoes and there are 3 more large trays sitting in the sun, last ripening bits happening as we speak.
..
I'm now thoroughly ruined for any other tomato soup. Campbells Tomato was the last can of soup I could eat - having been experimenting with soups for the past couple years, I'd destroyed myself for anything but my own home made. But I still had tomato. Not anymorrrrrrrrrrrrrrrreee.
I made some a few months back, and that was that.
I'd googled tomato soup recipes and then just winged it.
so here are the basic sorta ingredients if anyone else is interested:
tomatoes - whole, skins everything, just hucked in the Vita Mix Blender. (this sucker is a relative of that "will it blend?" machine)
fresh basil
fresh oregano
and some dried of both, just for fun.
lots of onion and celery and tons of garlic cooked in olive oil
tabasco
salt and freshly ground pepper
several potatoes, cooked, and whipped to thicken the soup
a zucchini and yellow squash, liquified in the vita mix
a bunch of carrots, again, in the vita mix.
a dash of soy sauce and cinnamon. Just for the hell of it.
chicken stock - made from a freshly boiled chicken
lime juice of a couple fresh limes. (for 7 gallons of soup)
onion and garlic powder. Just to be sure.
and Hot sausage..a BUNCH of it. I squeezed it all out of the links, spread it out thinly on cookies sheets, baked it, then sliced it into little chunks. Itty bitty little chunks. Easy, fast, and uniform.
a whole container of parmesan cheese (added close to the end of cooking)
and a bunch of cream, added just at the end. Don't want to overcook that.
I made Seven Bloody Gallons of that. and with what I've got ready? probably another 12 gallons or so coming up.
...
ahhh soup!
It's spicy and rich and thick and just deeeeeeeeelicious!
