Monday, March 10, 2008

Tomato Barley Soup

We've gotten frozen tomatoes in our share a couple of times and they were building up a bit in the freezer since I hadn't been inspired to make anything tomato based in awhile. I'm not a huge fan of tomato soup since it's pretty bland but most people seem to love it and I know that it's a favorite of Ben's so I gave it a try. Without a recipe of course.

I pulled them out, ran them under hot water to peel the skins right off and then stuck them, whole, in the oven to thaw and roast. I'd say I had about a dozen tomatoes in all.

Here's the kicker though, I also had some frozen leftover barley that I'd cooked with chicken so I got to be really lazy with this soup but it was also a good reminder of why I freeze things for future use, even if I don't know what that use will be at the time I freeze it. I love reinventing leftovers into something completely different.

Tomato Barley Soup

12 tomatoes, roasted
1 onion, diced
2 stalks celery, diced
2 carrots, diced
Butter or chicken fat
Cooked barley - about four cups
Salt & pepper to taste
Basil to taste
Water or broth if necessary

Saute the onion, celery, and carrot in the fat. Add the tomatoes and any juice that may have accumulated in the tomato pan while roasting. Puree the mixture and return to the pan. Add the barley and season to taste.

Serve with a little grated parm

What did we think?

Me: It's a little bland but I guess tomato soup is supposed to be bland and tomato-y. It's ok.

Ben: I don't think it's bland, I like it.

Sam: I took a no thank you bite and I don't like it.


LisaTV said...

Okay, I can't see having leftover barley in the freezer anytime soon and I buy canned tomatoes! LOL Back to the drawing board. Actually, I dang well love Campbell's soup - why bothuh?

Anonymous said...

Hi Anne - try this with those frozen tomatoes:

Bag of tomatoes

2-4 jalapenos (the heat on these really varies, test before you add)

1 small onion

good handful cilantro (also from share)

generous squeeze of fresh lime

generous tsp salt

Pulse it all in a food processor until you get a consistency you like. The result: amazing homemade salsa.

If the tomatoes are still frozen, just stick in a large bowl and nuke for a couple minutes. I've used half frozen tomatoes and it works just fine.

Tomato peeling optional.

--Parker's Dad