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.
Oh wow, this is stunning, from your photography to the actual recipe. Definitely want to try it out this weekend.
It looks amazing!
Looks yummy. :)