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    Posted August 15, 2014 by
    New Hampton, New Hampshire
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    Fresh garden tomatoes can be found at any farmer’s market or local farm stand. I couldn’t resist purchasing about ten red succulent tomatoes yesterday for my famous CREAM OF TOMATO SOUP! I usually wait until the leaves start falling and the air becomes crisp, but I had a yen for some homemade tomato soup.


    First, steam clean about four large tomatoes or six medium tomatoes in a large pot. Drain and cool. Take a couple organic carrots, one large sweet onion, a chopped scallion, and a couple garlic cloves and puree. Place in pot with two or three tablespoons of olive oil. Let simmer – slow. I then add a little organic Whole Wheat flour for thickening. If you prefer a gluten free soup, just add a little cornstarch. It will thicken just as well without the wheat gluten.


    After the tomatoes cool, peel off the skins and the stem and cut into small dices. Add diced tomatoes to the pot and add two cups of fresh vegetable or chicken stock and a ½ cup of skim milk or almond milk. (Use cream if you prefer a thicker soup). Add other seasonings to taste.


    I like my tomato soup to be a little sweet (sometimes tomatos can be a bitter) so I add a secret ingredient - a small dark chocolate candy. You can add a little raw sugar, if you prefer. I also add a little sweet basil to taste and let it simmer. Serve with a block of cheddar cheese melted on top and you have a hearty soup filled with antioxidants, protein and calcium. Enjoy!

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