This season’s mid-September frost left me inundated with tomato “seconds” that needed to be used up ASAP- Kitchen-Aid mixer with mill attachment to the rescue!
Many cups of puree later, I just had to make something other than spaghetti sauce so I cobbled together a tomato soup recipe from what I found on several on-line sites. Farmer Gene, who has never been a fan of tomato soup said that the soup was “delicious” so I’m going to share it with you.
One stick of butter
6 medium onions
1 medium celeriac root or 4 celery stalks
1 medium butternut squash or an equivalent ( acorn squash works as well)
4 teaspoons of Better than Bullion seasoned vegetable base (or similar bullion paste/cube)
8 cups tomato puree
1 teaspoon Jamaican allspice
½ teaspoon Hungry Bear Farm Garlic Salt
1 cup of cream
-Prepare and chop the onions, celery (or celeriac) and squash into small pieces (less than one inch each).
Place them in a large soup pan with the stick of butter and gently sauté them until the squash is soft.
Add the tomato puree, bullion and allspice and simmer for 30 minutes.
Use an immersion blender or similar to blend the soup. Turn the heat off, add the cream, stir and serve immediately.