Recipe: Fresh tomato soup uses only five ingredients
This fresh tomato soup captures the peak flavor of ripe tomatoes and is easy to make. Debbie Arrington
What’s more Sacramentan than tomato soup? We didn’t get our Big Tomato nickname for nothing.
For generations, Campbell Soup made its famous tomato soup right here, using locally grown tomatoes.
And soup is an ideal use for late-season, really ripe, really juicy tomatoes; they’re packed with so much juice, this soup barely needs any extra liquid.
Fresh tomato soup requires very little seasoning; just a few dashes of garlic salt to complement the natural sweetness of the tomatoes. The food processor, blender or food mill makes it nice and smooth; no advance peeling necessary.
Fresh tomato soup
Makes 2 large bowls or 4 cups
Ingredients:
2 tablespoons butter or olive oil
½ cup onion, finely chopped
4 cups tomatoes, chopped
¼ to 1/2 teaspoon garlic salt
½ cup water
Instructions:
In a heavy saucepan, melt butter. Over medium heat, saute onion until soft.
Add chopped tomatoes including any juice. Sprinkle with garlic salt and stir. Cover pan and reduce heat. Simmer, stirring occasionally, until tomatoes are very, very soft, about 20 to 30 minutes.
In a food processor, blender or food mill, process tomato mixture until smooth. Return tomato mixture to pan and add water (a little more if needed).
Warm soup until it just starts to boil. Serve immediately.
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Garden Checklist for week of May 5
Survey your garden after the May 4 rainstorm. Heavy rain and gusty winds can break the neck of large flowers such as roses. Also:
* Keep an eye on new transplants or seedlings; they could take a pounding from the rain.
* Watch out for powdery mildew. Warmth following moist conditions can cause this fungal disease to “bloom,” too. If you see a leaf that looks like it’s dusted with powdered sugar, snip it off.
* After the storm, start setting out tomato transplants, but wait on the peppers and eggplants (they want warmer nights). Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Don’t wait; plant summer bulbs, such as gladiolus and tuberous begonias.
* Harvest cabbage, lettuce, peas and green onions.
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