On my way up to Maine I was complaining that I literally had no food and would have to spend lots of money grocery shopping. In response to that, my sister let me ravish her garden of tomatoes, basil and parsley. My dad also gave me numerous tomatoes, cucumbers, beets and green bell peppers.
To sweeten the deal, I went to the farmers market where my sister sells your Yummy Hummy hummus and not only got some of that, I also got some of her pesto! She then brought me around to different vendors and I made out with fresh bread, onions, garlic, scallions, cheese and an incredible berry muffin for the road along with some free coffee!
Fast forward to arriving in Maine; When I opened the fridge there were two beers, a sip of sprite in a bottle and some Italian dressing. My new roommate doesn’t cook — at ALL apparently and there was no propane, which meant no stove/oven.
My hopes of making a tomato soup had been dashed until further notice.
Yesterday afternoon though I was back in business!
I chopped up some red onions, garlic and shallots and divided them between two cookie sheets. Then I cut up my variety of tomatoes I had and divided those between the two sheets. I drizzled with a little olive oil and sprinkled on a little salt and pepper.
After the oven preheated to 350, I placed them in to cook until the were mushy! About 15-20 minutes.
I then added everything including the juices into a large sauce pan and blended until smooth with an immersion blender.
Turning the stove top on to low-medium, I placed the pot on and slowly stirred in about 2 cups of chicken broth. I added salt, pepper, parsley flakes and chili powder to taste but still was not happy with the flavor. Then I remembered I had some pesto left! I added some of that and it was perfect!! Just what was needed.
After it had simmered for about 30 minutes to let flavors combine, I served it with some of the cheese and bread I got from the market.
For minimum effort it was a pretty spectacular tomato soup if I do say so myself!
Now to figure out what to do with the beets (I’m 29 and have never done anything with beets before!).