Guest skategreen Posted August 29, 2007 Posted August 29, 2007 (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! Quote
Feckless Wench Posted August 29, 2007 Posted August 29, 2007 I was doing good until I got to the 'cream' and 'cheese' part dammit. I wonder if it would work with soya cream? Quote Dementia is just a state of mind.
Guest skategreen Posted August 30, 2007 Posted August 30, 2007 Probably work fine....the cream is to just tone it down a bit..gives it that nice "creamy" taste. .. it sorta..gives a nice body to it. I'm not sure what soya cream does when cooked. Does it break down differently, or .. in an unpleasant way...? Hmmm. You a veggie? or just can't take dairy? the parmesan probably isn't vital either. It just seems like a great idea. I huck in all kinds of stuff in the soups. hence, the cinnamon in the last batch. Not a lot..just ... something else that might add another dimension to the flavor. Quote
Feckless Wench Posted August 30, 2007 Posted August 30, 2007 Probably work fine....the cream is to just tone it down a bit..gives it that nice "creamy" taste. .. it sorta..gives a nice body to it. I'm not sure what soya cream does when cooked. Does it break down differently, or .. in an unpleasant way...? Hmmm. You a veggie? or just can't take dairy? the parmesan probably isn't vital either. It just seems like a great idea. I huck in all kinds of stuff in the soups. hence, the cinnamon in the last batch. Not a lot..just ... something else that might add another dimension to the flavor. I'm lactose intolerant...which is a pain in the ass seeing as most 'comfort food' is full of damn dairy...LOL! I'll give it a go withy the soya cream when I get home to the UK. Quote Dementia is just a state of mind.
Guest skategreen Posted August 30, 2007 Posted August 30, 2007 I could go for some of this. I forget if I ever knew where you live. (omnipresent?) But if you're anywhere nearby....my offers stand... take LIE exit 66 North - bout 5 miles..as you get closer I can give you further directions. It only takes a minute to heat up. Quote
Guest skategreen Posted August 31, 2007 Posted August 31, 2007 Skate, that soup sounds divine. Thanks, Baby. From what I recall....you ARE close enough to come for some. Quote
Guest angie Posted September 4, 2007 Posted September 4, 2007 I know, I know........one day I'll make it down there. I bought a book the other day and thought of you. It's called "The Soup Bible". Over 200 fabulous recipes. I'm going to be eating a lot of soup this winter. Quote
RoyalOrleans Posted September 6, 2007 Posted September 6, 2007 If anyone is interested, I make a killer grilled cheese. I bake my own bread, by the way, and grate the cheese rather than slice it. I use REAL butter and never margarine. I'll make up ten dozen and meet you all down at Skate's place. Nothing better than sobbing up tomato soup with than a grilled cheese sammich! Quote To be the Man, you've got to beat the Man. - Ric Flair Everybody knows I'm known for dropping science.
Guest skategreen Posted September 6, 2007 Posted September 6, 2007 If anyone is interested, I make a killer grilled cheese. I bake my own bread, by the way, and grate the cheese rather than slice it. I use REAL butter and never margarine. I'll make up ten dozen and meet you all down at Skate's place. Nothing better than sobbing up tomato soup with than a grilled cheese sammich! Yeah. What You SAid! .. With SHARP cheddar. Viciously SHARP. twang! Quote
RoyalOrleans Posted September 6, 2007 Posted September 6, 2007 Yeah. What You SAid! .. With SHARP cheddar. Viciously SHARP. twang! So sharp it bites you back! Quote To be the Man, you've got to beat the Man. - Ric Flair Everybody knows I'm known for dropping science.
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