tomato soup

Beet and Tomato Soup

Beet and Tomato Soup

Beet and Tomato Soup

I had a bunch of fresh beets in my fridge and since it’s a little cool today I thought I’d make soup with them. I took inspiration from what I had on hand including onions, potatoes and tomatoes. Adding the tomatoes was a last minute decision and it worked out really well. The tomatoes added just the right amount of tartness/sweetness.  I didn’t add the dollop of sour cream I would normally add. It would make a nice topper for the soup, though. Here is the recipe. It was a small bunch of beets so I just made a small batch of soup, but it could easily be doubled.

 

Beet and Tomato Soup

1 bunch beets, about 1 lb.

oil

1 onion, chopped

3-4 c. stock- I used chicken

1 potato, cubed

2-3 medium tomatoes, peeled and cubed

1 t. dill

salt and pepper to taste

Wash beets and trim leaving about 1 inch of the stem attached. Reserve greens.  Place beets in a saucepan of boiling water and simmer for about 20 minutes. Remove beets and cool in cold water until you can handle them. While beets are cooling, cook onion in oil until tender. Peel and cube the beets. Add to the onions along with the stock, potatoes and tomatoes and cook until veggies are tender, about 15 minutes. Rinse and chop up about 1 cup of the beet greens and add them to the soup along with the dill. Cook until greens are tender, about 5 minutes. Adjust seasonings and serve. Serves 3-4.

 

Tomato Bisque Soup

Tomato Bisque Soup

Tomato Bisque Soup

I had a chance to do a local television show recently. This is the soup I made on New Day Cleveland. It is an old family recipe. My grandmother used to make it in the summer with fresh tomatoes. Since I can tomatoes every year I can make it anytime I like. There is something about opening a jar of canned tomatoes that always reminds me of summer and of my grandmother making this soup.

 

 

Tomato Bisque Soup

2 T. oil

1 c. chopped onion

28-29 oz. can whole tomatoes, cut up or diced tomatoes, undrained or 1 quart canned tomatoes

1 qt. beef or chicken or vegetable stock

½ c. raw rice

1 c. sour cream

Cook onions in oil until tender. Add tomatoes and stock and bring to the boil. Add rice, cover and simmer until rice is tender, about 20 minutes. Place sour cream in bowl and stir in a cup of the hot soup, stirring until smooth. Add another cup of the soup and then add this mixture to the pot. Heat through, but do not boil. Makes  6-8 servings.

Variations: Brown or wild rice can be added instead, but cooking times will be longer, about 45-50 minutes. Barley can also be added instead of the rice, but allow 45 minutes to cook.

Seafood: Once rice is tender, but before adding sour cream you can add any one of the following; ½ -1 pound raw diced fish (mild white fish are good or even salmon for a special treat), ½ -3/4 pound  salad size raw shrimp, 2 cans crabmeat, 2 (10 oz.) cans clams, drained.

Here is my TV appearance http://www.youtube.com/watch?v=EmjL7vd6MD8&feature=c4-overview&list=UUtLd3sOV5Jl0hBqi6tS9-hA