This year’s favorite harvest recipe: tomato soup.
Each year, it seems to be a different crop that goes wild and leaves me scrambling to use it or freeze it. Last year’s tromboncino squash forced the discovery of new recipes (orange zucchini bread is fabulous), the purchase of a food processor, and is still taking space in various forms in the freezer.
This year’s bumper crop is Ananas Noire tomatoes. Cassandra will happily eat them raw, but they’re fairly large, so even she can’t keep up. I’ve been taking extras to work a couple times a week. The stellar find for dealing with the excess harvest is this tomato soup recipe.
I typically make a recipe at least once before tweaking it to my taste, but I don’t usually have plain tomato juice in the house, so I substituted V-8 juice (which is mainly tomato, with other vegetables added) the first time. I’ve worked up from there, adding onions (caramelized one time), green peppers, celery, and what pushed it over the edge to I could eat this every day, leftover beef. Some days I even remember to pick some basil for the recipe.
I drop it all in the crockpot first thing in the morning, then run the immersion blender through it when I get home from work. After it’s mostly blended, I add the heavy cream and blend again before dropping the butter in. (Let’s be honest, that’s mostly because I like to watch the swirly pattern as the cream mixes in.) I leave the butter to melt for a few minutes, then stir and serve.
I’m not particular about which kind of beef I include, it just depends on what leftovers I have in the fridge. After a day in the crockpot, it’s all going to dissolve nicely. The first attempt was thin sliced fajita beef; I’ve also tried steak and short ribs (cooking on the grill, of course). They all work nicely.
In theory, we eat a little of it and freeze the rest for delicious soups in the winter. Last weekend’s soup – a full crockpot – never made it to the freezer.