Simple Tomato Soup Recipe
Organic tomato soup that does not come from a can is simple and easy to make. Perhaps simple food needs to be redefined. Simple food should be fresh, with only a few ingredients, and easy to prepare or healthy to eat.
Cooking can be complex or it can be easy. I once joined a cooking class and the chef taught us how to make a difficult organic tomato soup. There was a lot of complexity to the recipe. We used canned tomatoes and a complex sieving process to get rid of the seeds in the tomatoes. What remained was a beautiful red soup with no chunks in it. There were many steps involved and I kept thinking – who cares if there are a few seeds in the damned soup, I just want to eat it already. Below is my solution to complex: utterly simple. I hope you enjoy the soup as much as I do. Delicious!
Simple Who-Gives-A-Damn-About-The-Seeds Tomato Soup Recipe
Ingredients:
- 3 cups fresh organic tomatoes deskinned, chopped, as many seeds squeezed out as you can – but don’t worry if you can’t get them all – just leave them in (here’s a link to learn how to deskin a tomato – LINK)
- 1 cup organic chicken broth (or water if you are vegan)
- 1 onion, chopped in tiny pieces
- 3 cloves garlic, crushed
- 24 oz organic V8 juice (or 24 oz of tomato juice of any kind)
- Salt and pepper to taste
Saute onions and garlic in a pot. Smoosh tomatoes into tomato mush. Mix all ingredients together in the soup pot. Heat to boiling, then reduce heat to low, cover, and simmer for one hour (or more if you like). Look in the pot and see a few chunks and seeds in it. Shout, “I don’t give a damn!” Then serve. Seriously. It’s delicious.
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Is smoosh a technical term?
LOL! Smoosh is definitely a technical term. Right up there with smash and squish. 🙂
Shawna
Squash & Onion casserole –
2 large onions
2 Medium green or yellow squash
3 pats butter broken up into small pieces
Shredded low-fat mozzarella cheese
Baking Dish
Slice onions & squash. Layer onions and squash. Scatter butter pieces throughout layers. Cover with foil. Bake at 350degrees for 45-60 minutes. Uncover. Add mozzarella to the onions and squash for a few minutes until cheese is melted. Enjoy!
Kale Soup
1 bunch of Kale,
2 sweet potatoes cut into cubes
1 bunch of carrots
1 saute onion
1 lb red lentils.
2 cartons organic Chicken stock.
Saute onion in a little olive oil, add lentils and toss in oil for about 2 minutes, transfer all ingredents to pot or slow cooker. Cook until lentil are soft but there red and there not as hard. Cook for about 2 hours.
1 medium onion, chopped
4 tablespoons butter
2 lbs. fresh haddock
Paprika
Salt & Pepper
Fresh Lemon Juice
Saute onion in butter until just tender. Set aside. Place haddock in baking dish. Cover with cooked onion. Sprinkle with paprika, salt, pepper, and lemon juice. Bake in 400 degree oven for 15-20 minutes until thoroughly cooked.
Great recipe!
Fantastic!
Looks delicious!!!
Toast
Put slice of bread into toaster. Push button down. Wait for toast to pop up.
Spread butter on toast.
Eat!
😉
1 1/2 pounds Brussels sprouts, trimmed and halved
1 pound red seedless grapes
3 tablespoons olive oil
sunflower seeds
kosher salt and black pepper
Heat oven to 375° F. On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.
Any kind of seeds (or nuts) work. I’ve used roasted & salted seeds and sprinkled at the end.
LOVE the Farm Girl t-shirt, it suits you very well! Here’s a super easy recipe that would go with this soup!
World’s easiest (and yummiest) Goat Cheese/Parm Drop Biscuits (gently adapted from Art Smith)
2 C. flour
1/2 t. salt
2 t. baking powder
2 oz goat cheese, cold
2 oz (about 4 T) butter, cold
1 C. buttermilk
melted butter to brush tops
parm to sprinkle over tops
Preheat oven to 425 with skillet (preferably cast iron) in oven during pre-heat! Very important to getting crispy bottomed biscuits. 🙂
Put 2 t. baking powder and 1/2 t. salt in 1 C measuring cup before adding flour. Fill cup with first cup flour. Add to mixing bowl. Add second cup flour. In separate bowl mix together butter and goat cheese (I usually cut the butter into small pieces and separate/crumble the goat with a fork. Cut cheese/butter into flour (with hands or pastry cutter works best). Make well in middle; add 1 C. buttermilk and mix gently, just until combined.
Melt about 1 T. butter.
When oven is pre-heated, pull out skillet (carefully!) and add enough butter to coat bottom. Drop biscuits into pan (I use those handy scoops with the lever (probably either 1/4 C. or 1/3 C.) Brush tops with melted butter.
Bake for 14-17 minutes, tops will start to brown. Remove from oven, sprinkle with parm (whatever ends up touching pan will brown and be extra yummy). Try not to eat the whole pan yourself.
Crockpot chicken tacos
1 pkg of taco seasoning
1 16 oz jar of salsa
3-4 boneless skinless chicken breasts.
Put all into crockpot cook on high for 4-6 hrs or on low for 6-8 hrs. Chicken should then shred easily with fork. Add to tortillas with toppings of your choice! So easy and wonderful!!
The Best spread ever:
Soften 1 12 oz. bar of cream cheese. Finely chop one bunch of green onions and one pkg. dried beef. Mix all three and chill. Devour on crackers, celery or whatever else holds spread. Yum!
You slay me Diane. Love it!
This could make a brussels sprouts lover out of me!
Wow. Looks tasty!
Wow – super easy!!! Yum!!
Easy and delicious. Yum!
Recipe for Woman on the Go-Go (no dish-washing necessary)
Drive to favorite restaurant.
Be seated.
Order one from each of the Four Food Groups: wine, cheese, chocolate, and anything served by a waiter.
Serving suggestion: at least once a week.
Toss cubed butternut squash with walnuts, red onion, sage and olive oil. Spread on flatbread or pizza crust and sprinkle with blue cheese. Bake at 400º until cheese is bubbly. Devour.
Simple Sauteed Swiss Chard
Melt 2 Tablespoons butter
Chop Swiss Chard into 2-3″ chunks
Sprinkle to taste with Red Pepper Flakes
Cover & Saute for about 6-7 minutes, stirring once or twice.
For added flavor add a liberal splash of white wine while sauteing & sprinkle sparingly with cheese after serving.
My new favorite veggie side dish. It goes with everything!
Super simple!
LOVE IT!
Shawna
I also love Swiss Chard!
Shawna
Diane – you are the randomly selected winner of the t-shirt and sweatshirt! HOORAY!!!
!! Thanks, Shawna!! I knew my amazing cooking skills would pay off someday!
My kind of recipe!!
May your cooking talent no no bounds. 🙂
My family members all the time say that I am killing
my time here at web, except I know I am getting familiarity every day by
reading such pleasant articles.
Thanks! 🙂