|Homemade Tomato Soup|
This does not taste at all like the store-bought tomato soup in cans. It actually has a taste closer to that of a spaghetti sauce, but the taste added by my homemade chicken broth somehow made it taste more like Filipinized version, that's why I loved it. I bet this would be a great soup to sip in the morning while munching on hot pandesal.
10 pounds tomatoes
10 medium onions
30 cloves garlic, peeled
4 green bell pepper, cored and seeds removed
1/3 cup olive oil
1 qt chicken broth (with meat bits)
salt and pepper to taste
dried herb spices (I used 3 pinches crushed rosemary, 1 tbsp crushed basil, 1 tbsp parsley flakes)
3 tbsp sugar
Preheat oven to 425 °F.
Place tomatoes in deep pans. Peel the onions and place in pans as well. Cut the green peppers in half and place in pans cut side down. Scatter the garlic cloves into these pans. Drizzle the olive oil onto the veggies. Roast for 30 minutes.
After roasting, squeeze out excess juice and run the tomatoes through a vegetable strainer or food mill. Place the tomato juice/sauce into a big stock pot and set aside.
Place all other veggies in a big stainless steel stock pot, add the chicken broth, and puree using an immersion blender. Pour this into the stockpot of tomato juice/sauce and blend well. Add salt and pepper to taste, and mix in the dried herb spices and sugar. Simmer for 30 minutes, stirring frequently to avoid scorching, while sterilizing the jars and boiling the water to submerge the lids in.
Ladle the hot soup into the sterile jars. Wipe rim of jar. Adjust lids and bands. Process for 30 minutes in a boiling water canner. When ready to serve, re-heat. Add cream as desired, and sprinkle crushed crackers on top. Or you can add shredded sharp cheddar cheese and enjoy with toasted garlic bread instead. Very good and healthy light lunch/supper.