Tomato Soup Recipe & How-To Video

Tomato Soup by Arden Durham

 

Ingredients:

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

1 tablespoon course Celtic sea salt

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

 

Utensils:
Large glass pot

Medium glass pot

Masher

Heat resistant spatula

Spoon rest

Electric hand held immersion blender

Mesh strainer

Ladle

Soupspoon

Serrated knife

Cutting board

 

Directions:

* 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.