Monday, September 21, 2009

Tomato Soup Recipe & How-To Video

Tomato Soup by Arden Durham



12 medium/large ripe tomatoes (my favorite are beefsteak)

1 tablespoon course Celtic sea salt

Season with basil, oregano, thyme, hot peppers, you choose!


Large glass pot

Medium glass pot


Heat resistant spatula

Spoon rest

Electric hand held immersion blender

Mesh strainer



Serrated knife

Cutting board



* Wash tomatoes and core out where the stem was connected.
* Cut tomatoes in the large glass pot so as not to lose any juices and give them a good squeeze.
* Add course Celtic sea salt.
* Heat on high until they come to a boil, stirring frequently to avoid scorching.
* Reduce heat to a simmer, mash then stir making sure nothing is stuck to the bottom.
* Repeat mashing and stirring every few minutes until you feel there is no longer any resistance left in the tomatoes, about 8-10 minutes.

* Use the electric immersion hand blender to liquefy the remaining pulp.
* Ladle into the mesh strainer in the medium pot.
* Push everything you can through, at first by stirring then by using the back of the spoon- you should only have a spoonful of waste (seeds and skin) left to discard.
* Scrape the outside of the strainer between rounds of ladling to make it easier and keep the soup thick.
* Season to taste.
* You can use this as a base for vegetable soup, the beginnings of ketchup, or reduce it for paste, etc.

Tip: Let the heat do most of the work for you, and if you cover as often as possible this will help.

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