Mary’s Tomato Basil Soup

6/8/2024 – Today we made two trays (half baking sheet) of Oven Roasted Marinara to freeze and one tray of Mary’s traditional salsa. Once the roasted vegetables were removed a mostly clear “juice” with bits of roasted veggies remained and was collected in the 2 qt. pot. The liquid was mostly from the tomatoes but was flavored by the roasted onions, garlic, peppers, etc. in those three trays.

Mary added:

  • chopped fresh tomatoes from the garden,
  • one small onion,
  • 2 small carrots, diced, and a
  • hand-full of juliened basil from the garden.

Simmered until vegetables were softer but still had body. Added the basil at the end.

Froze 2 quarts of soup.


6/11/2024 – Today we roast four sheet-pans of veggies and made Creole Marinara to freeze. The four pans yielded 1.5 quarts of juice with a different flavor profile than the one above. The soup was great and did not have the slight kick of the one above made with juice from the roasting that included hot peppers. To this on she added:

  • chopped fresh tomatoes from the garden,
  • ½ of a medium onion
  • 3 average carrots, diced, and a
  • hand-full of juliened basil from the garden.
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