Here's an absolutely delicious way to use some of your extra garden tomatoes this time of year. It couldn't be easier -- or tastier.
I found the idea at Grow It Cook It Can It, in the post How to Preserve 100+ lbs. of Tomatoes With Almost No Work. She writes:
Just saute some garlic, dump the cherry tomatoes in the soup pot, and cover with vegetable stock. Simmer for 30 minutes, then puree. Stir in some heavy cream and season with sea salt and black pepper.
The author uses this recipe to use cherry tomatoes, but we had a surplus of regular garden tomatoes and so I used those. I just cut them into chunks.
You could substitute full-fat coconut milk for the cream to make this dairy-free. Heirloom tomatoes and yellow tomatoes could be nice additions, too.
The bisque was creamy and wonderful. Next time I may toss in a little bit of fresh chopped basil, but it was excellent as it was.
This is a great, easy way to make a really decadent soup with almost no effort, and to really let the taste of those fresh garden tomatoes shine.
You'll never want that stuff in a can again!
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