Tomato Soup Concentrate
When winter arrives, we crave the fresh flavors of summer. This recipe allows you to have summer tomato flavor in the winter. The Gardens at James Ranch have wonderful Roma tomatoes that work great for this recipe.
Makes 2 quarts
- 1 large onion
- 3 carrots
- ¼ lb. butter (1 stick)
- ¼ cup flour
- 9 cups tomatoes, chopped
- 1 tablespoon salt
- ¼ teaspoon pepper
- 1 bay leaf
- 6-8 leaves of basil (2 tablespoon dried)
- 2 stalks parsley
Instructions
- Sauté onions and carrots in butter until tender. Blend in flour. Add additional ingredients and simmer, stirring occasionally for 20-30 minutes.
- Put through food mill or blender. Cool, then pour into freezer jars or plastic bags and freeze. Can be served hot or cold.
To each quart of thawed concentrate add:
- For hot soup: 1 cup cream plus 1 cup of milk with the options of adding 1 cup cooked rice or pasta with dash of Tabasco )
- For cold soup: 1 cup cream plus 1 cup yogurt or sour cream with the option of adding 1 cup of cucumber or avocado
(via Mount Holyoke College Cookbook)
