If you have tomatoes planted in your garden, this time of the summer you probably have so many tomatoes you don't know what to do with them!! I use them to make fresh tomato soup and I've recently been introduced to a different version of this soup.
This is a recipe for a soup that K's mother always made when he was young. It is unusual because it contains potatoes and hard boiled eggs along with the tomatoes. She didn't ever measure anything, really, so I had to figure it out from what she told me. It took a while, but here is what I came up with. It's surprisingly good!
Fresh Tomato Soup
7 or 8 cups of fresh tomatoes, peeled and cut into large chunks
2 cups diced, peeled potatoes - you want to make sure these are small enough so they will cook through
5 hard-boiled eggs - chopped
3 tbsp butter
3 tbsp flour
1 cup milk (fat-free milk works fine)
fresh ground pepper
(Note: Use whatever seasonings you prefer. I've recently been adding Goya's Adobo seasoning (it contains, salt, pepper, garlic and oregano) instead of the seasonings listed here. I think I like it better with that combination!)
Bring the tomatoes to a boil over medium high heat in a large pot and stir in the diced potatoes. Reduce the heat to low. Simmer for about 30 minutes - or until the potatoes are cooked through - stirring occasionally and breaking up larger chunks of tomatoes with your spoon as you stir.
In another saucepan, melt the butter over medium low heat and whisk in the flour. Stir until bubbly. Gradually add the milk, while stirring, and continue stirring for about a minute or until thickened. Stir the milk mixture into the pot with the tomatoes and potatoes. Add the seasonings to taste. Cook a while longer until the soup is the consistency you prefer. Stir in the hard-boiled eggs just before serving.