Creamy Harvest Tomato Soup

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With an extremely hot summer, our garden was didn’t fair so well.  It’s much quicker to tell you what we actually harvested, than what we didn’t. Tomatoes…

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With that said, I am not a huge tomato fan.  I love pizza sauce, spaghetti sauce,tomato soup, sun-dried tomatoes and ketchup.  I actually can’t imagine life without those foods.  I just don’t care for fresh sliced tomatoes. Odd? Probably…

So what does one make when they have an over abundance of sun ripened tomatoes that they don’t particularly care for?  They make a delicious, creamy tomato soup and serve it with gooey grilled cheese sandwiches.

Creamy Harvest Tomato Soup 

9 medium-sized ripe tomatoes, peeled and chopped

1 medium onion, diced

1 tbsp. olive oil

4 c. chicken stock

1 tsp. granulated sugar

1/2 tsp. Italian seasoning

1 tbsp. white wine

1/2 c. sour cream

Pinch of salt

2 dashes of black pepper

In a large stock pot, add olive oil and onion. Cook onions until soft and tender, stir often to make sure they don’t overbrown. Add chopped tomatoes, chicken stock, wine, sugar, and Italian seasoning. Bring to a full boil on high heat, reduce heat and simmer until liquid has reduced about 1 quart. Cool for 20 minutes.

In a blender, puree soup stock in small batches and return to large saucepan.  Add sour cream; cook on low heat until soup is re-warmed and sour cream is completely mixed in.  Add salt and pepper.

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What’s your favorite thing to make with fresh tomatoes?

 

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Stuffed Peppers – Winging it

The other night I decided to make stuffed peppers for supper (never made them before).  I had bought a variety of colored peppers a few days before and noticed a couple were starting to soften  – since baking them was going to soften them anyway, I decided that was a good way to use them up.  I didn’t pull out a cookbook, or look on-line for a recipe when I decided to make them, instead I just decided to wing it.  Typically, I’m not real comfortable winging it.  I prefer to have something to refer to, but what did I have to lose?  A few already softening peppers…

To start, I put some olive oil in a frying pan.  Then I crushed some garlic, diced yellow pepper, and  added rice to the oil. When the rice turned light brown I added some diced canned tomatoes, Italian seasoning, and black pepper. 

After adding the tomatoes I threw some grated parmesan cheese on top.

Once the mixture was ready I  hollowed out red, orange and yellow peppers and filled them with the mixture.  These colored peppers are a little less pungent than green peppers, and are slightly sweeter.   I added about 2 tablespoons of water (had I been thinking when I drained the tomatoes I could have saved the juice, and added that instead of water) to each pepper.  I arranged them in a greased baking dish and added a little water in the bottom of the dish as well.  I baked them at 350 degrees for 55-60 minutes. 

As I was making the peppers I thought of all the different fillings you could use to stuff peppers.  Bread stuffing, sausage, ground beef, beans, corn,  a variety of  spices, different cheeses, the possibilities – endless. 

We ate them as a side with our baked chicken and bread stuffing.  They were a good addition to our meal.  How do you make your favorite stuffed peppers?  Willing to share your recipe?