Wednesday, August 31, 2016

Tomato soup with veggies and herbs from my garden!

 Last week I found this recipe online and I had everything I needed for it in my garden so I thought...go for it!
So I cut up my tomatoes, my onions and peeled my garlic (and added my secret ingredient, my carrots) and put them in the oven to roast.  I have never roasted veggies for making soup in the past. They were drizzled with olive oil and salted and peppered.

 After I took the veggies out of the oven I thought " probably they are not caramelized enough" (but I never really liked all that burnt stuff anyway)  and "there are not enough carrots": So I cut up some more carrots. They weren't roasted but I wasn't willing to wait another 30-40 minutes.
I added some non roasted carrots.
Aren't the roasted veggies pretty?
Then, carefully following the recipe (haha) I put all the yummy veggies in a big pot and added the juices from the roasting and some butter and some chicken stock and 2 bay leaves (that didn't come from my garden so don't tell!)
Oh my Dog that looks pretty!
 Then I heated it up to a boil, reduced it to a simmer and let is simmer until it was reduced by one third.  The recipe says 15 to 20 minutes, lol, but this was not my first pot of soup.
Here is is with all the broth added.
 While it was simmering I went out to the garden and picked some basil, parsley and chives.

Basil, Parsley and Chives.
 About an hour or more later it was looking just about right.  You can see how much it was reduced on the sides of the pot.  So I chopped up the herbs and tossed them in.  This is the Basil.
Adding the fresh herbs.
After I added the herbs I stuck in my immersion blender.  I love that thing.  It took about a minute....well or 5.   Some of those carrots needed a bit more work.
Starting to blend it
 And then I was done.  It was the most flavorful tomato soup I have ever made.  Yum Oh.
And pretty too. 
I didn't even have to add the sour cream.  But I did on the second bowl.  Just because.