- 4 vine-ripe tomatoes
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ yellow onion, diced
- 2 carrots, diced
- ½ red pepper
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic, minced
- 1 6 ounce can tomato paste
- 3 cups vegetable broth
- 1 cup half and half
- 1 package microwave popcorn
- In a large pot bring water to a boil. Cut the area that the stems were attached to the tomato. Using a slotted spoon carefully lower the tomatoes into the boiling water. When the skins around where you cut start to lift slightly, about 10-20 seconds, remove from the water. Let the tomatoes cool for about 30 seconds and then remove the skins with your fingers, they should just pull away from the tomato. Then dice the tomato.
- In a large stockpot over medium heat add the olive oil and butter. When the butter starts to melt add the onion, carrots, red pepper, salt, and black pepper. Cook until the onion starts to be translucent, about 5 minutes. Add the garlic and cook for an additional 2 minutes.
- Add the diced tomatoes, tomato paste, and broth into the pot. Turn to high and bring to a boil, stirring regularly. Let it boil for 5 minutes, then lower to low and simmer, uncovered, for 25-30 minutes, until the tomatoes and carrots are tender.
- For chunky soup use an immersion blender to blend until it is a consistency you like.
- For a creamy soup remove about 2 cups of soup at a time and place in a blender or food processor and puree until smooth. Place in a bowl and repeat until all the soup has been pureed. Then return the soup to the pot.
- Add the half and half and turn up the heat to medium-high for 2-3 minutes, until the soup is hot and ready to serve.
- Pop the popcorn according to the package directions.
- Serve the soup and place the bowl on a plate. Put ¼ cup popcorn on the plate. When ready to eat place a few kernels in the soup and then eat. (NOTE: You can play around with different kinds of popcorn. Example cheddar or other seasoned popcorn can be very tasty)
Tomorrow: December is Tomato and Winter Squash Month. Tomorrow’s recipe will include Winter Squash.