When I need new recipes I often just ask one of my daughters. They are always cooking something good. Candise loves to garden and has had a large garden plot since she has lived in Idaho. Not just a few plants but a garden that provides enough produce that she cans plenty. I enjoyed many years of canning. Canning
food, especially if you have grown it is a very satisfying activity. Jars of fruits and veggies lined up on the shelves of a storage room is a beautiful thing. Here is a shout out to all those who can!
This recipe is made with garden fresh produce. Can you can it? I really don't know but consult your Ball Blue Book or your County Extension Agent. They know everything there is to know about canning food in your locale.
I have a great recipe for Quick Tomato Soup--made with canned tomatoes. It is delicious, I make it often. But when your garden is full of tomatoes, onion and basil this soup can't be beat. Try it.
Garden Tomato Soup
2 Tbsp olive oil
1 large onion- diced
A handful of fresh basil
8 cups tomatoes, peeled and quartered
2-3 T. tomato paste
3 cups chicken broth
1 t. sugar
Salt and pepper to taste
3/4 to 1 cup cream
3/4 to 1 cup cream
Saute the onion in the olive oil until brown, then add basil and saute. Add tomatoes, broth, tomato paste, and sugar.
Let soup simmer for about 15 minutes, then blend to desired consistency with immersion blender. Taste and add salt, pepper, or more tomato paste if necessary. When simmered to desired consistency, add cream.
You can also blend the tomatoes prior to adding to onions and basil – but I like the thickness of blending them with the broth/onions/etc.
This recipe is what tomato soup should be, fresh, flavorful and a little creamy. Perfect.
This recipe made plenty, I served it with grilled cheese sandwiches for a delicious fall meal. It would probably freeze but I would not add the cream until I served it. Cream doesn't always freeze well.
This recipe is a reason to own an Immersion Blender. It makes quick work of what could be a messy job.