7/13/2019 – This soup was made with tomato juice saved from our canned salsa made yesterday and the canned tomatoes made today. Mary studied recipes then devised the very simple one below as she went. She made an amazing soup. Made it again in 2021 and 2022 and loved it.
- ~3-1/2 quarts of fresh liquid from slicing tomatoes we were canning
- 1 very large carrot, diced
- 1 medium white onion, diced
- leaves from four stalks of basil 18″ long
- salt and pepper to taste
- As all our tomatoes this year (2019) are “slicers” there is a lot of juice. We strained a lot using the wire basket for the salsa and a lot drained out during the skinning and chopping for the canned “raw” tomatoes.
- Mary also cleaned the good parts of the stem ends and trimmings and added them to the 3-quart bowl-shaped Calphalon pot. \Added the diced carrot and onion. Simmered until vegetables were tender.
- She picked four ~18″ stalks of fresh basil. Removed the leaves and stuffed them into the almost full pot of tomato juice and pieces.
- Emulsified the blend with the emersion blender until everything was in very small pieces.
- Added fresh ground black pepper and kosher salt to taste.
- When done the Calphalon 3-quart pot was full to within 1/2″ of the lip.
- Simmered it for a while.
- Froze some for another day. When thawed did step 8 below.
- To what was left she added a tablespoon of Cognac and heavy cream. Tried Half and Half but did not like it as well.