I've been growing some variety of orange tomatos on my deck this summer. Two HUGE plants, and I'm just now getting the crop coming in, lots of them in fact, more than I can make use of on a weekly basis with just two people in the house. I've been using the smaller ones in my cooking; such as a salmon dish I made with roasted tomatoes, BLT sammies, and wherever else I see fit but I currently have a huge bowl of them sitting in the kitchen, along with some heirloom red tomatoes and another variety of small cherry tomato I had purchased too.
I'm thinking I'd like to use these up in a soup, something somewhat basic but with a little bit of a twist to it. Nothing overly spicy; however. I also grow a lot of herbs outside; basil (both Italian and Thai), mint, thyme, cilantro, parsley, sage, rosemary and lavender.
Wouldn't mind it being creamy - a bit of heavy cream perhaps would be nice. Hot, or cold, doesn't matter. Just want it to be seriously tasty, deep flavors. I've never made a tomato soup in my entire life, so this is new territory for me.
Updated 1 month ago | 19
Updated 2 months ago | 5
Updated 5 months ago | 7
Updated 3 months ago | 7
Updated 3 months ago | 11