Tomato Soup

It’s tomato Souper Cube time. Along with cooking tomatoes, salsa and spaghetti sauce for the freezer I’ve also been making tomato soup base. This time, in addition to quart containers of the base I have a new silicone Souper Cube container with four 1-cup sections so I can freeze smaller portions easily. Once the soup (or beans or stew) is frozen it’s extremely easy to pop out the individual cubes to use or transfer to another container so you can reuse the Souper Cube.

Below is the basic recipe I use. The original recipe came from a book by Lois M. Landau and Laura G. Meyers called ‘Too Many Tomatoes, Squash, Beans, and Other Good Things’. (The original recipe called for an egg yolk and 2 T. brown sugar which I have never used.)

12 very ripe tomatoes, peeled, cut up 
1 cup water or stock (Better Than Boullion No Chicken Base works here)
1 cup sliced celery
¼ cup minced fresh parsley – optional as I never seem to have any on hand

Simmer above ingredients for 30 minutes. Purée and strain.

3 T. cornstarch
3 T. melted butter

Mix above two ingredients together. Stir into soup to thicken over medium heat.

1-2 tsp. salt
Freshly ground pepper to taste

Add salt and pepper. Freeze, if desired, at this point.

2 cups light cream

When ready to serve, stir cream into very hot soup.