Recipe from The Farm: Think I'll Make Tomato Soup

About six weeks ago, right in the grimmest part of Minnesota winter, some new friends invited a bunch of people over for a pot luck supper they called "The First Annual Pot Local." Everyone brought local food they’d made, and the hosts created a cookbook with all the recipes. Nice idea! It was fun to see what kinds of local foods everyone was still eating three months after the end of our growing season.

One farmer, Mike Leck from Gardens of Eagan, brought a soup he called, "Think I’ll Make Tomato Soup," and last night for supper I made it. It was good soup, made even better by the satisfaction I got from pulling jars of last year's tomatoes off the shelf. If you've been thinking about growing a few tomatoes this year, now's the time to get serious! Make sure you put in a couple of paste tomatoes too. I love canning tomatoes, but if FOB (Fear of Botulism) gives you the willies you can always freeze your maters, or sauce them and then freeze 'em. They'll work nicely in this soup any which way. For paste tomatoes, my husband and I like the Amish Paste, and Orange Banana

This soup is simple, quick, and flexible. For a less dairy-intensive version, substitute a pint of good quality chicken stock for two cups of the milk. Throw in some cooked pasta – any small shape – and you’ll be reminded of Spaghetti Os. I added a handful of parsley at the end, and liked it. If your tomatoes are on the acidic side, add a little brown sugar at the end to smooth out the flavor. This soup goes well with cheese toast and a salad of bitter greens.

Think I’ll Make Tomato Soup

  • 1 medium onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 T. butter
Saute these for four minutes in a soup pot over medium heat, stirring occasionally, and then add 3-4 T. butter.
Let it melt, and then add 3-4 T. flour. Let flour cook for 2 minutes, stirring.
Then slowly add 1 c. milk, stirring constantly.

Add additional 3 cups of milk (or substitute stock for part as directed above), one cup at a time, bringing the mixture up to heat between each addition.

Then add the following:

  • one 8 oz. can of tomato sauce (or your own homemade if you have it)
  • 1 quart of canned tomatoes (or rough equivalent in store bought)
  • Salt and pepper to taste (start slowly, but be generous with both)
  • A splash or five of hot sauce (optional)
  • 1/8 t. baking soda

Stir well, then let simmer on low heat for five minutes. At this point you can leave it chunky or blend smooth with an immersion blender, or carefully in the blender. Enjoy!

Back to the March 2010 Newsletter