January 03, 2011

Tomato Soup

I mentioned recently that I was going to try my hand at making tomato soup from scratch.  I'm happy to report that the trial was a success and I learned some good things along the way!

It was some work, but I have reasoning behind my madness... My kids eat drink tomato soup like nothing else! We eat it a lot for lunch, and even have it for dinner sometimes when my meal planning falls through.  Tomato soup isn't expensive, so I'm not saving buckets by making it homemade, but there's a lot of junk in it that I'd rather my kids not have.  The one I made was simple, just tomatoes, chicken stock, a bit of basil and onions and about 30 minutes simmering.  The full recipe came from The Williams-Sonoma Collection: Soup.

The thing that kept me from making the soup for so long was the peeling and seeding of the tomatoes.  I'd never done that before and had no clue what to expect.  I shouldn't have been scared at all.  It's super easy!  Here's how I did it:

First, I scored each tomato with an X on the bottom and plopped them into boiling water for about 30 seconds (15 seconds on the top, 15 seconds on the bottom)

 From there, the skin literally peels right off!  I was amazed!

Super easy!

To get the seeds out, just cut each tomato in half and squeeze them out... you'll have to repeat this process by halving each half again, but it's a breeze.

Look at that!  Peeled and seeded tomatoes!

Now, go forth and make soup!


Lindsey said...

I never would have even attempted to peel and seed my own tomatoes had you not posted that it's that simple! Neat-o! Thanks girl!

Anna said...

I cooked some tomatoes for Adam to mix with other baby foods... and secretly I liked squishing my fingers around to get all the seeds out. :) (I used the squish around instead of cutting.) If I remember right, I didn't score them either. The skins split naturally anyway. Hooray for homemade soup!

anna said...

I am with you about canned soup - the cans alone are full of BPA and I think the healthy ones taste funny. I have been buying organic tomato puree to make soup and it takes about 3 minutes longer than Campbells. I just put a pat of butter, 1 minced garlic clove and the puree (1 can) then add chicken stock and cream or milk to desired thickness and some dried (or fresh) basil, salt, pepper. Tastes just like La Madeline's. Have you seen the frozen minced garlic and herbs in the grocery store freezer section. I love them - http://www.dorot.co.il/ - saves tons of time and always fresh. You could do it yourself in little ice trays.

Living with Three Boys of Our Own said...

Oh Anna! Yum!