Tomato Soup

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Tomato Soup (c) 2012 barefoot photos


It was a VERY rainy summer in Western New York and the tomato vines withered early. Though it’s unbelievable considering how pitiful the vines were, we did reap a decent crop of plump crimson fruits.

It’s so delicious that it’s hard to believe it’s so simple!

Unfortunately, it does require a Foley, which is not a typical item in every kitchen. Trust me – the soup is worth investing in one. Your investment will last a long long time and provide you many a bowl of sweet vegie puree. We received our Foley from Mike’s Gramma, so I’m figuring ours is 50 + years old and going strong.Those of you with a high-powered blender, let me know if that works, please.

Ingredients & Directions

Cook about 16 medium tomatoes over low heat until they are totally soft. You can add a splash of water in the pan if you feel it necessary. Put the tomatoes through the Foley. You should end up with a bowl of puree.

Chop a large onion, preferably a Vidalia, and sauté in butter.

In a large saucepan, combine the onion and tomato puree. Add some salt, pepper, and hot sauce to taste.

Serve sprinkled with some fresh Parmesan cheese if you like.

VOILA! A beautiful early autumn refresher that serves up beautifully alongside an open-faced peanut butter and homemade elderberry jam sandwich for lunch.