End of Summer (Tomato) Soups

Summer is ending, and sadly that means we will be saying goodbye to the delicious local summer fruits and vegetables. However… it also means that a new season is upon us, bringing us a new assortment of local seasonal goodness. Squash, pumpkin, apples, to name a few.

Before we say hello to fall, I wanted to end this summer season with a post with some of my favourite summer soups using garden/local tomatoes while they are still around. Nothing compares to garden/local tomatoes, they are so flavourful and juicy. Growing your own or buying local is the way to go when they are in season. Yes, I realize I am a bit late on this as tomato season was August…however use some of those preserves you made this past August if your local market or store is all out of the good stuff.

Each of these recipes are super easy, take 30 minutes or less and have minimal ingredients.

Roasted Tomato and Rice Soup

Ingredients: 1/2 cup jasmine rice, 4 tomatoes, roasted,  2 cups vegetable stock, sea salt, black pepper, extra virgin olive oil.

Ingredients: Wash the tomatoes. Cut into quarters and place on a baking sheet lined with parchment paper. Pre-heat the oven to 350°  fahrenheit. Drizzle some EVO, sea salt and black pepper over the tomatoes. Roast in the oven for 10-15 minutes. Cook the rice according to packaged instructions in the vegetable stock. Add the roasted tomatoes to the cooked rice. Season with sea salt and black pepper.

Roasted Tomato and Basil Blender Soup

Ingredients: 4-5 medium sized tomatoes,  approximately 5 fresh basil leaves, sea salt, black pepper, EVO, splash of cashew milk or other non-dairy milk of choice.

Method: Wash the tomatoes. Cut into quarters and place on a baking sheet lined with parchment paper. Pre-heat the oven to 350°  fahrenheit. Drizzle some EVO, sea salt and black pepper over the tomatoes. Roast in the oven for 10-15 minutes. Blend the tomatoes in a single serve blender cup until the tomatoes are well incorporated with the remaining ingredients. Pour into a bowl and serve.

End of Summer Garden Vegetable Soup

Ingredients: 2 medium sized white potatoes (peeled), 2 carrots (peeled), 2 celery stalks (chopped), handful of green beans (cut into small pieces), 1/2 cup fresh/frozen corn, 1/2 cup fresh/frozen green peas, 2 tomatoes (diced), 3-4 cups vegetable stock, dried oregano, sea salt, black pepper, 1 bay leaf.

Method: Prepare the vegetables and throw them into a soup pot. Pour in the vegetable stock, add the herbs and season with sea salt and black pepper. Bring the soup to a boil and then reduce to a simmer for about 35 minutes or until the vegetables are al dente. Be sure to remove the bay leaf before serving.

Hope you enjoy these super simple yet hearty late summer soups featuring some fresh garden/local tomatoes! ❤

 

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