Recipe of the Week: Tomato Soup (for the Freezer!) 10/3/12
It’s October and it’s the PERFECT time for Tomato Soup!
Even though it’s still in the 80′s and 90′s, it IS going to cool off soon (I keep telling myself that, anyway!)
I found this perfect recipe on AnOrganicWife.com and had to share it with you.
One of the biggest factors of eating a healthy diet is to be prepared and to ALWAYS have healthy food in the house.
This is one of those perfect recipes that is easy, you can make it ahead of time, AND it stores wonderfully in the freezer!
This way you will always have something healthy, delicious, and warm to eat! And what’s more comforting than Tomato Soup!?
Freezer Tomato Soup Recipe:
- 6 lbs. tomatoes
- 1-2 Tbs coconut oil
- 2 onions
- 1 shallot
- 1 large zucchini
- 3 bell pepper, chopped
- 3 peppers (yellow, red & green)
- 4 cloves garlic
- 3 c. chicken stock
- 2 tsp. dried basil
- Remove the skins from the tomatoes. To do this, bring a large pot of water to a boil. Drop in a few tomatoes at a time and leave them for 45 seconds to 1 minute
- Immediately remove the tomatoes to another pot full of cold water
- Score the tomatoes with a knife and the skin should peel right off
- When all the tomatoes are peeled, set them aside. To a large pot, add coconut oil. Dice two onions and the shallot and throw them in the pot
- When the onions and shallot are about halfway to their translucent stage, throw in a large chopped zucchini
- Add in chopped peppers
- Roughly chop the tomatoes, removing the stem and bad spots. Throw them into the pot along with four cloves of garlic
- Pour in three cups of chicken stock.
- Let it all cook for ten minutes, and then use an immersion blender to puree it into soup.
- Turn the stove down, add the dried basil, and let the soup simmer for another 30 minutes.
Because of the low acid content, this soup cannot be water bath canned.
When the soup is done, set it aside to cool before transferring it. Use a ladle and carefully pour the soup into glass jars. Be sure to leave a little room for the liquid to expand in the freezer.
Tighten the lids on the jars and set them upright in the freezer. Makes 23 half-pints which are the perfect serving size. Whenever you want soup for lunch, just take one out to defrost in the morning!
That’s IT! I hope you enjoy it!
For the original recipe, Click HERE <—-
If you make it, be sure to let me know how you like it