Fresh Tomato Soup Recipe
My garden fresh tomato soup recipe. How to make homemade tomato soup from scratch. Recipe for spicy tomato
rice soup made with vine ripened beefsteak tomatoes and chili peppers.
This home made tomato soup featuring vine ripened
and seasoned with
makes good use of the bounty of the summer garden.
There is just enough
jalapeno pepper in this garden fresh tomato soup recipe to gently heat
your mouth. For a really spicy tomato soup you'll need to add at least 2
more jalapeno peppers or substitute a hotter chili.
A small ice cream scoop of white rice garnishes each bowlful of this tomato rice soup.
Tomato Soup Recipe Ingredients
Makes 6 servings
- 5 large vine ripened tomatoes (about 5 lbs.)
- 1/4 cup of chopped fresh celery leaves
- Half of a small yellow onion, chopped
- 1 jalapeno pepper
- 1/4 cup almond milk (Cows milk can be substituted. The taste is nearly identical.)
- 1 tabelspoon olive oil
- 1 beef broth cube
- 3/4 teaspoon coarse sea salt
- 1/8 teaspoon ground black pepper
- 2 cups of warm, cooked white rice
How to Make it
- Seed and peel the tomatoes. To seed tomatoes, cut them in half
crosswise (through the middle) and use a small spoon to scoop the seeds
out of the seed cavities.
Then place the seeded tomatoes in a nonreactive pot with a
little bit of water and steam them for 3-5 minutes. Pour off the water
and set the tomatoes aside to cool.
- Peel the tomatoes and
cut out the stem scar with a paring knife. Roughly chop the tomatoes
and place them in a nonreactive saucepan.
- Add the chopped vegetables and seasonings.
- Simmer the mixture on medium heat for 10 minutes. Stir to make sure all the seasonings are evenly distributed.
- Puree the tomato mixture and return it to the saucepan. Stir in the olive oil and milk.
- Ladle the soup into bowls. Place a small rice ball in the center of each bowl. I used an ice cream scoop to make these.
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