After months of inactivity because of personal reasons, I've finally made my way back to Steemit! :)
What better way to come back and show some good ol' homeade tomato soup prepping for the winter seasons:
Initial prep:
On a sheet tray, slice some San Marzano Tomatoes in half, throw some garlic in their shells (to get them roasted and not burnt), chopped up fennel bulbs, and some thyme. Little bit of salt and pepper to finish it off and get that in a 450 degree oven immediately until soft and vegetables are roasted, but not burnt.
At the same time, you're going to want to put some chopped up celery, carrots, and onions into an oiled pot and get those cooking down a bit on low heat for 20-25 minutes.
After the vegetables in the oven are finished, make sure to peal the skin off the garlic and then you're going to throw everything in the pot with the vegetables on the stove. After that just pour 2 cups of v8 juice and 2 cups of vegetable stock and let that simmer in the pot together.
Next step, after all is in one pot, you're going to blend everything in the pot until it looks like this consistency, then pour back into the same pot and let it simmer again on low heat.
Final result. Total prep and cook time is roughly a little over 2 hours. Plan ahead on some prep if you want to spread out your total time making this dish. I prefer a grilled cheese with my tomato soup to bring back all my childhood memories :)
Buon Appetit!
