Recipe of the Day: Fresh Tomato Soup

We put up about 40 pounds of tomatoes yesterday.  We peeled and pureed and then cooked them most of the day in a HUGE pot.  Then we took enough out for a big pot of Fresh Tomato Soup and put the rest in the freezer.


5-6 quarts fresh purreed tomatoes (peel, puree and cook for 4-5 hours until reduced by half)

Saute 1 cup diced onion, 4 cloves minced garlic, 1 cup diced bell pepper ,1 cup diced celery, salt and pepper to taste, 1 tsp paprika, 6 shots Tabasco Chipotle pepper Sauce, 1/2 tsp ground cumin.  Add to tomato puree and cook all this together a couple of hours until the flavors have melded. We served with grated Asiago Cheese and baguettes. Delish!!!  This fed all 5 of us, put one quart in the freezer and saved one quart to send home with Oldest Daughter today…by the way tomorrow’s  recipes will be Coconut Battered Tilapia  and Cream Wafers.  As usual I cannot take credit for this soup recipe…it is Husband’s.

This was on top of putting 267 ears of corn up too!  Check out the cool twisty ear of Ruby Queen in the second picture.   We knocked it out pretty quick working together.  You know honestly some of the best times of my life are spent working beside Husband.  We make quite the team.





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It is wonderful that your husband will can with you. I used to can with a friend. I hate to do it by myself, so I don’t anymore.

That red corn is so beautiful to look at! I’ve never seen any before. Is it as delicious as white sweet corn?

You did a lot of work. I’m glad your hubby was home to help you.


mmm yum! I feel hungry now 🙂
btw do you mind if I add you to my blog links?

Gena…it is yummier than white sweet corn! It might be the sweetest corn I have ever eaten. It is a Burpee seed. We plant it every year.

Amy, I would be honored to be added to your links!

Wow! I love Ruby Queen corn…my Husky took out about a third of what I planted, and I’ve got another month to go before I should have corn. We’re going to steal some of the goat’s space so we can plant more next year!

The soup recipe sounds wonderful!