This past spring I bought some heritage tomato plants from a local Amish woman; after I planted them I lost the little sticks so I don’t/didn’t know what kind of tomatoes they are. After a slow start they took off and I finally got some tomatoes. I didn’t have enough to make more spaghetti sauce but there was enough to make a pot of tomato soup. I think I have mentioned the tomato soup at Urban Olive & Vine before, anyhow I was not a big fan of tomato soup until I tasted theirs and since then I have been trying to recreate it. This time I think I not only succeeded but surpassed theirs. I blanched my tomatoes, put them in an ice bath, peeled them, and squeezed the seeds out of them. I took fresh jalapeno peppers and fresh basil from my garden chopped and sweat those with some dried Chinese basil, minced garlic and chopped onion. Once those ingredients were sweated I added the tomatoes, some tomato paste, chicken stock and bay leaves to the pan. I brought all ingredients to a boil, reduced the heat and simmered for several hours. I like a smooth tomato soup so I took by new Breville immersion blender to the pot after removing the bay leaves and blended till smooth. It was delicious if I do say so myself.
We have a wonderful little bakery in our town call the Bogus Creek Cafe & Bakery and they make an amazing cheddar cheese bread that is heavenly. I had some of that bread left over so I toasted it in my cast iron skillet to go with the soup and altogether it was a fabulous meal.