Today, my dad brought me some fresh tomatoes that his neighbor gave him. He said, “what can you do with these?” That was my favorite question of the day. I get asked a bunch of questions daily because I have three kiddoes and a husband that works from home.
When my dad asked me about the tomatoes, it was like a challenge had been issued. Do you ever watch the television show called Chopped? I love it! Four contestants are given a mystery basket that has four ingredients. The contestants have to create a dish that utilizes all four ingredients plus whatever ingredients they want to add. Judges test their dishes and decided who moves on to the next round and who gets “chopped”. Mystery baskets have contained everything from shark, crooked carrots, to fermented beans. I always watch with anticipation as the ingredients are revealed. I’m always amazed when they are asked to put insects into a dessert. It really makes me glad that I am not a judge on that show.
My task was much more simple. I had to make a dish that had tomatoes. When compared to jack fruit and bone marrow as possible ingredients (yep, those were on the show too), I had it easy.
I decided to make a soup to accompany a grilled cheese sandwich. We approaching lunchtime and everybody was getting hungry. I knew that we were going to have a heavy dinner so I came up with this healthy soup that doesn’t favor a tomato and basil flavor combination but a tomato, carrot, and onion combo. I seasoned with sage and ground mustard and the results were great. We loved it! It was perfect for our lunch and easy to make.
Did you get a bumper crop of tomatoes? Give this recipe a try or try Chilaquiles with Chorizo and Queso Fresco.
2 tablespoons olive oil
5 cups cored and chopped fresh tomatoes
1 cup chopped white onion
14.5 ounce can sliced carrots
1/4 teaspoon ground sage
1 teaspoon ground mustard
2 teaspoons salt
1/4 teaspoon black pepper
1 cup milk
1. Measure two tablespoons of olive oil and place in a large pot over medium high heat on the stovetop. Cut tomatoes into quarters and add in pot along with onions.
2. Add carrots (undrained).
3. Add sage, mustard, salt and pepper. Stir.
4. Cook for 45 minutes stirring periodically.
5. Use an immersion blender to purée soup. You can also use a blender but be careful, you don’t won’t hot soup on your skin. If using a blender, return soup back to pot.
6. Add milk and heat on low. Serve and enjoy!
*Note: use heavy cream instead of milk if you want lower carb soup.