Autumn is here, and that means that gourds, persimmons and pears will soon be making their appearances at Farmer’s Markets. While I love fall, I would be hard pressed to think of a more delicious soup than Tomato Soup, especially one using ripe and juicy Purple Cherokee tomatoes. On a recent trip to the Mountain View Farmer’s Market, I was excited to learn that Monte Bello Farms will be growing and selling these organic tomatoes through October. So not only will I be making this soup through October, but, since it defrosts so well, will be sure to make extra to freeze. Then during a rainy evening in February, I will enjoy my summer/fall soup again.Ingredients
2 tablespoons olive oil
1 large sweet onion, chopped
2 large garlic cloves, minced
2 large carrots, finely chopped in the food processor
2 1/2 pounds ripe heirloom tomatoes, cored and quartered
1 bay leaf
Salt and pepper to taste
Directions
- Heat olive oil in a large pot until shimmery. Add onion and cook over medium heat until soft, around 5 minutes.
- Add chopped garlic and carrots to onion and cook over medium heat for a few minutes, stirring frequently.
- Add quartered tomatoes to the pot, and stir to incorporate ingredients. Add bay leaf. Reduce heat to medium/low, cover, and continue to cook for 30-40 minutes. Remove bay leaf.
- Blend soup until smooth, and season with salt and pepper to taste.
Did you know? Tomatoes are an excellent wrinkle-fighting food! Tomatoes contain lycopene, one of the best skin-damaging free radical scavengers. Lycopene is twice as effective at fighting wrinkles than Vitamin A (beta-carotene). To get the most benefit from the lycopene, tomatoes should be cooked. And to be most fully absorbed by our bodies, they should be eaten along with some healthy fat, such as olive oil. (Tannis 2009, 52-53).
Serves 4
Nutritional Analysis per serving: 155 Calories, 4g Protein, 21g Carbohydrates, 8g Fat (1g Sat.), 5g Fiber, 46mg Sodium