Welcome back to the September Stockpile. For today’s stash, we added some Roasted Tomato Soup to our freezer. The recipe I used is adapted from Taste of Home’s Special Edition magazine: Ultimate Freezer Cookbook. I am thinking this recipe will be really good for quick and easy lunches with grilled cheese on the side.
Roasted Tomato Soup
- 15 large tomatoes (5 lbs.), seeded and quartered
- 1/4 c. extra virgin olive oil
- 8 cloves of garlic, minced
- 1 large onion, chopped
- 2 c. water
- 1 tsp. salt
- 1/2 tsp. crushed red pepper flakes (optional)
- 1 tsp. white pepper
- 1/2 c. heavy whipping cream
- Fresh basil leaves and balsamic for garnish
- Place tomatoes in a large baking pan. Combine 1/4 c. oil and garlic; drizzle over tomatoes. Toss to coat. Bake at 400 F for 20 minutes or until softened, stirring occasionally. Let cool for a little while, then remove and discard skins.
- In a Dutch oven, saute onion in a small amount of olive oil until tender. Add the tomatoes, water, salt, pepper flakes (if desired), and white pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes to let the flavors blend together.
- Use a stick blender or blender to process the soup. If you are using a blender, you need to do this in batches after letting it cool just a little bit. Stir in whipping cream and heat through.
To freeze: let cool completely, transfer to containers for the freezer. Freeze up to 3 months.
To use the frozen soup: Thaw in refrigerator overnight. Heat in a saucepan. Garnish with basil and balsamic. Serve with grilled sandwiches.
Freezer Tip of the Day: Let your food cool completely before you put it in the freezer. In fact, it might be wise to cool it to room temperature and then put it in the refrigerator overnight, then put it in the freezer. If you put a hot item in your freezer, it actually raises the temperature of the entire freezer for a while until the hot item cools down. This can cause all the food in your freezer to be compromised in quality.
Thanks for joining us, see you tomorrow!