Our tomato picking today!

My fridge feels like it is filling up with tomatoes and peppers! It is fun though!! Tonight I used some of the riper tomatoes to make a tomato basil soup.

Spicy Tomato Basil/Tarragon soup

About 15 tomatoes halved
2 Hungarian peppers
Place on cookie sheet
Drizzle with about 2 T. olive oil and sprinkle with garlic powder and salt.

Bake at 400 degrees for 15-20 minutes or until skins crinkle.
Blend in blender until smooth.
Heat in sauce pan.
Add about 1 t. of chopped fresh herbs like basil, tarragon etc. and about 1/2 c. chicken broth.
Heat through. Serve with cheese and toasted baguette.
Salt and pepper to taste.

It was really yummy with a slight spice to it from the peppers.


If you don’t have fresh tomatoes, because it is the middle of winter, you can use this recipe that tastes very similar.

1 -2 cans of stewed tomatoes
1 garlic clove
Blend in the blender until finely pureed.

Heat in the pan until warm, when warm, slowly add 1 cup of half and half if desired or whole milk. You can add more, but I don’t like it too rich. Stir carefully while pouring to prevent curdling. Season with salt, pepper.

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  1. Oh wow, this is stunning, from your photography to the actual recipe. Definitely want to try it out this weekend.

  2. Naomi

    It looks amazing!

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