An Early Frost

An early frost prediction 

sent me into a tailspin

scurrying around to save

what was left of the crop.

Bowls of overflowing 

freshly picked tomatoes 

lined the kitchen counters

in many shades of red and green. 

I needed to think real fast 

what could be made 

that would use such an ample supply

of all those tomatoes 

in different sizes and shapes.

Creamy Tomato Vegetable Soup

Cook's notes Makes 8-9 cups, serves four and tastes better the second day for flavors to meld

recipe adapted from Carmela Hobbins's cookbook Celebration With Carmela's Cucina

Ingredients:

• 1/4 cup butter
• 1 small onion-chopped
• 1 small clove of garlic minced
• 1 medium potato-peeled and cut in chunks
• 1 large carrot-chopped
• 1 small zucchini-chopped
• 1 stalk of celery-chopped
• 1 can of chunky tomatoes (Garlic, Oregano,and Basil)
• 4 large tomatoes cut in chunks
• 1 TB. tomato paste
• 2 TB. flour+1 tsp.
• 1 TB. brown sugar
• 2 cups of chicken broth
• 1 bay leaf
• 1/4 tsp. curry powder
• 1/4 tsp. paprika
• 1/2 cup half and half 
• 1/2 cup fresh basil chopped or 1 TB. dried basil

Directions:

• Chop fresh tomatoes into chunks and puree in food processor with drained can of chunky tomatoes-set aside 
• Chop all the vegetables and onion into chunks and then add to food processor to make into finer pieces
• Saute vegetables with garlic in butter
• In a soup pot add sauteed vegetables, sprinkle 2 Tb.+ 1 tsp. flour over vegetables and blend well
• On a low heat add chicken broth, basil, brown sugar, 1 bay leaf, tomato paste, pureed tomatoes
• Cook for 30 minutes stirring occasionally
• Remove bay leaf and whisk in half and half, add curry powder and paprika
• Salt and pepper to taste and cook 10 minutes longer uncovered 

  Serving suggestion: Add Parmesan cheese over soup