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Tomato Soup

1 onion, sliced

1 shallot, sliced

8 cloves garlic, chopped

4 Tbsp olive oil

1 cup red or white wine (if you have an open bottle in your fridge)

3-4 lbs tomatoes, rough chopped

8 cups vegetable stock or water

1 bay leaf

2 tsp black pepper

1 tsp salt


  1. In a large pot, sauté onion shallot and garlic in olive oil till translucent.
  2. Add wine and cook 5 mins. Add tomatoes, saute for 10 minutes.
  3. Add stock or water, bay leaf salt and pepper.
  4. Cook on low heat for 5-6 hours.
  5. Allow to cool slightly, remove bay leaf then puree. Return to another pot through a fine mesh strainer.
  6. Return to heat. Adjust consistency, if necessary with water. Add a few dashes of Tabasco, 2 Tbsp sugar, salt and pepper to taste.
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