We continue our winter pesto cooking journey! Tonight we are making delicious tomato soup from our garden ingredients.
During the summer, our cousin Sharon from Canada showed us a quick and easy way to preserve tomatoes for the winter. This is the base of our soup. Of course, you can always pick up tomatoes and other ingredients from the store to make the base.
Slice tomatoes and place on a foil-lined cookie sheet. Layer the basil leaves on top of and in between the tomatoes. Sprinkle the minced garlic on top of the tomatoes. Drizzle with olive oil. Salt and pepper to taste.
Bake in a 200-degree oven for approximately two hours until the tomatoes are tender. Let cool and freeze in bags or jars. We made several trays of tomatoes during peak season knowing we would use them throughout the winter.
The soup is as easy as 1-2-3.
Take one or two bags/jars of frozen tomatoes. Defrost. Place in the blender and blend until soup consistency. Continue to simmer until warm.
Garnish with croutons or a side of bread. Of course, a glass of wine on the side adds to the meal.Now, here’s where the soup gets a gourmet kick. After serving the soup into bowls, place a tablespoon of pesto in the center of the bowl.
