On Tue, 13 Aug 2013 11:32:34 -0700, Marcella Peek
> wrote:

> lease do share!
>
> Last week at the farmer's market I was able to get two 4 lb bags of ripe
> tomatoes for $2 each because they were so ripe. They were perfect for
> soup which I made and froze for cooler weather.
>
> I'd love to mix it up with a different recipe if I can get more tomatoes
> next week.

Here you go -

Fresh Tomato Soup
Posted by Charlotte L. Blackmer
From Aug. 1979 issue of Food & Wine magazine

3 T. butter
1-1/2 T. olive oil
3 medium onions, peeled, halved and sliced
2 leeks, peeled, halved and sliced
2 cloves of garlic, minced
2 carrots, peeled, trimmed and sliced
2 stalks of celery, trimmed and sliced
1/2 t. salt
pinch of cayenne
pinch of dried tarragon or basil
1 T. chopped parsley
3 lb. ripe tomatoes
1/2 t. sugar
1 shake of nutmeg
3-3/4 c. chicken stock

Skin the tomatoes by parboiling them for 30 seconds, slip off the
skins. Core them, cut in half through the equator, then use your thumb
to remove the juice and seeds, and cut in half again.

Heat the butter and oil in a large pot till sizzling.

Add the onions, toss to coat with the fat and leave them to "sweat"
for 5 min, tossing occasionally.

Add leeks and garlic, sweat for 3 minutes.

Add carrots and celery, sweat for 5 min. more.

Add salt, cayenne, tarragon or basil and parsley.

Add the tomatoes, bring to a boil, and then reduce heat to a simmer.

Use a wooden spoon to break up the tomatoes, cook for about 10 min.
Don't let them scorch.

Add the sugar and nutmeg and chicken stock. Bring to a boil, reduce
heat to simmer.

Cook 15 min, partially covered, stirring occasionally.

Use a blender to puree the soup coarsely, in batches.


--
Food is an important part of a balanced diet.