Boreegard's Tomato Soup

I got this message (including the recipe) from Boreegard (aka Mike O'Neil) a few days ago. Here is what he had to say:

Boreegard uses some of his fall tomatoes
(Is it soup yet?)

The start of fall is upon us, and happily we are blessed with a plethora of beautiful ripe tomatoes. Last year the neighborhood deer herd had eaten not only our tomatoes, but the plants—right down to the ground. This year Bambi seems satisfied consuming just the hostas. Go figure.

Here’s how I used 3 pounds of the ‘maters last night. SOUP—beautiful, prize winning soup. I freely admit borrowing the outline of the recipe from Marian Morash’s marvelous VICTORY GARDEN COOKBOOK. Thank you Mrs. Morash, wherever you are.

Ingredients

3 lb. ripe tomatoes
½ cup chopped onions
½ cup chopped carrots
2 TB butter
2 TB oil
1 TB chopped garlic
1 TB tomato paste
1 bay leaf
1 tsp. sugar
1 tsp. salt
Ground pepper
2 cups chicken broth
3 TBSP rice
½ cup heavy cream

TO DO

Cut washed tomatoes into slices or chunks
Slowly cook the onions and carrots in the butter and oil until they are limp.
Add tomatoes—cover pan—and cook for 5 minutes.
Add garlic, tomato paste, bay leaf, sugar, salt, pepper.
Cover and simmer slowly for 15 minutes. Stir once and awhile.
Add broth and rice—bring to a boil—then simmer, covered, for 15 or 20 minutes.
Add heavy cream; stir until it’s hot, but not boiling.

Makes 5 or 6 cups.

Garlic bread goes well with it.

Boreegard
September 25, 2011