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Fresh Homemade Tomato Soup

Fresh Homemade Tomato Soup
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Serves: 4-6 servings
Many of us grew up dipping grilled cheese sandwiches into tomato soup and we still love it to this day! Here's a recipe using ripe tomatoes and herbs to make a soup much tastier and fresher than your average canned version.
  • 2 tbsp extra virgin olive oil
  • 2 tbsp tomato paste
  • 1 large onion, halved and sliced
  • 1 carrot, peeled and diced
  • 3 cups cored, peeled and seeded ripe tomatoes, chopped
  • 1 tsp fresh thyme, chopped
  • 2-3 cups of chicken or vegetable stock (low-sodium, if possible)
  • 1 tsp sugar (optional)
  1. Add the oil to a large soup pot over medium heat.
  2. Once it's hot, add the tomato paste and allow it to cook for a minute.
  3. Add the onion and carrot, salt and pepper and cook, stirring, until the onions soften (approx. 5 minutes).
  4. Add the tomatoes and herbs to the pot and cook, stirring occassionally, until the tomatoes break down (approx. 10-15 minutes).
  5. Stir in the stock and allow it to come to a simmer, cook for about 5 minutes while it is gently bubbling (adjust heat if necessary).
  6. Taste and adjust the seasoning. If it's very tart, add sugar to balance it out.


Tomato Gazpacho Soup

Tomato Gazpacho Soup
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Serves: 8-10 servings
This recipe is borrowed from the Farmers Against Hunger cookbook. This is the classic, chilled, all veggie soup that requires zero cooking! You just need to chop the vegetables and be patient as it rests in the refrigerator for a few hours, allowing all the flavors to mix together!
  • 3 medium, ripe tomatoes, cored and cut into small ¼" pieces
  • 2 medium bell peppers, cored, seeded and cut into small ¼" pieces
  • 2 small cucumbers, one peeled and one with skin left on, cut into small ¼" pieces
  • ½ small sweet onion, such as vidalia, minced
  • 2 garlic cloves, minced
  • ⅓ cup sherry vinegar (or a little less red wine vinegar)
  • 5 cups tomato juice
  • 1 tsp hot pepper sauce
  • 8 ice cubes
  • Extra virgin olive oil
  • Salt and pepper
  1. In a large bowl or pot, mix the tomatoes, peppers, cucumbers, onion, garlic, 2 tsp salt, vinegar, and black pepper to taste. Let sit for 5 minutes until the veggies begin to release their juices (approx. 5 minutes).
  2. Stir in the tomato juice, hot pepper sauce (if you'd like) and the ice cubes. Cover and refrigerate for at least 4 hours to mix all flavors together.
  3. Taste and adjust seasoning if necessary. Remove any un-melted ice cubes and serve cold.


Spaghetti, Summer Squash, and Tomatoes
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Serves: 4 servings
This recipe is borrowed from the Farmers Against Hunger cookbook. This is a simple, fresh summer pasta that can be whipped together in no time. It's all vegetables too, so it's very healthy and light on the stomach.
  • 1 zucchini, sliced thinly into rounds
  • 1 yellow squash, sliced thinly into rounds
  • 1 pint of cherry tomatoes
  • ½ onion, chopped
  • 1 garlic clove, minced
  • 1 tbsp fresh oregano
  • ¼ cup extra virgin olive oil
  • 1 lb spaghetti
  • 1 cup arugula leaves (optional - adds peppery flavor)
  • ¾ cup grated Parmesan cheese
  1. Bring a large pot of water to boil and add 1 tbsp of salt.
  2. Pre-heat the oven to 400 degrees. In a large bowl, add zucchini, squash, tomatoes, garlic, onion, oregano and olive oil. Toss to combine.
  3. Pour the mixture onto a baking sheet and roast until soft and slightly browned (approx 10-12 minutes). Transfer to a bowl and cover with foil.
  4. Cook the spaghetti according to directions on the box.
  5. When the spaghetti is almost finished, scoop out about ¼ cup of pasta liquid and pour onto the vegetables. Drain the rest of the pasta, then add the pasta to the veggies.
  6. Add the arugula and cheese. Add pepper to taste.