Have you ever wanted to make tomato soup from scratch? But then did without the pleasures of fresh tomatoes because you didn’t feel like skinning them? If you have, count me in and please read on. This recipe might be perfect for you.
Okay, here’s the story. I came away from the fruit-and-vegetable store with nine large, discounted tomatoes ($1.49). Two were hardly blemished so they’ll be used in a salad, but seven squishy sad sacks definitely qualified for a soup.
Now skinning tomatoes isn’t hard, but if I’m going to go to the trouble of boiling a large pot of water, etc., etc., etc., I’ll do it for 18 tomatoes but not a measly seven.
Questions came to mind:
- What if I didn’t skin them?
- What if I just removed the tough stem sections at the top of the tomatoes, cut them in quarters, cooked them to death with that leftover, half-onion, added some soft, herbed goat cheese, and then applied my hand-blender to them?
- Would I be supping at my soup and find myself chewing on pieces of tomato skin?
The Goddess of Cuisine smiled down on me. The hand-blender chomped the skins into tiny pieces. (See red spots in the photo.) And the results are yummy. The goat cheese made the soup creamy and took the tartness out of the tomatoes. The herbs added a light, savoury flavor. And the shirataki noodles provided more bulk.
A great recipe when you want fast and easy-peasy!