Big-Batch Tomato Basil Soup, from a Fresh or Frozen Abundance
Gluten-free, lactose-free, FODMAP friendly
This year, the garden club produced a plethora of gorgeous home-grown tomatoes. I couldn’t resist buying 20 pounds. What does one do with 20 lb of lovely tomatoes? Quarter and freeze for future ketchup, naturally. But what happens when the freezer is full? Ah! Tomato soup! My leftovers have been frozen in wide-mouth jars for a winter day.
- 1-gallon pot nearly full of fresh or frozen tomatoes, quartered and cored
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp garlic-infused olive oil
- 1 tsp asafetida powder
- 1 Tbsp dried basil, crumbled finely
- ½ tsp dried oregano
- ½ tsp dried marjoram
- 3 squirts Tabasco, more or less to taste
- 1-2 Tbsp snipped chives
- salt and pepper to taste
- very optional: a teaspoon or so of sugar
- If you’re working with frozen tomatoes, start here: Thaw your potful of frozen quartered tomatoes over medium-low heat. This will take about an hour, so be patient. Stir occasionally. Pull off the peels if you like, at this point, to make the milling step easier. Proceed to simmering step:
- If you’re working with fresh tomatoes, start here: Simmer the fresh or thawed tomatoes about 15 minutes, until tender and swimming in juice. Cool slightly.
- Put the tomatoes through a Foley food mill to remove seeds (and peels, if you worked with fresh tomatoes).
- Rinse out your soup pot. Add extra-virgin oil to the pot, and heat gently over medium heat. Sprinkle in the asafetida powder, and let it mellow until it smells nice and oniony instead of, well, like asafetida.
- Add garlic-infused olive oil, dried basil, oregano, and marjoram to the pot, then carefully pour in the tomato puree/juice. Add snipped chives. Simmer about half an hour.