Late Season Tomato and Potato Soup: Seasonal Chef Recipe

0

Daylight Savings is here and the Northeast is slowly making its way towards Winter. The vegetables have also evolved around us too. If you look closely you might find a few late season tomatoes at the farmers market. If so, pick them up and try this hearty Fall soup. Mixed with potatoes and fresh herbs you can’t go wrong on a chilly day. To read more about how to make this delicious soup click this link: Late Season Tomatoes.

Buon Appetito!

One year ago: Thanksgiving Tips
Two years ago: All about Kale with a video
Three years ago: Squash vs. Pumpkin, Part 2

Late Season Tomato and Potato Soup: Seasonal Chef Recipe

Ingredients

  • 1 medium red onion, 1" dice, about 1 cup
  • 2 fat or 4 regular garlic cloves, chopped
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • Pinch of red chili flakes, optional
  • 1 1/4 lb tomato, cored, seeds removed and chopped
  • 2 lbs potato, peeled and diced in 1" pieces
  • 1 bay leaf
  • 2 stems of fresh thyme
  • 1 quart unsalted vegetable broth, or water and Low Sodium Better than Bouillon Organic Vegetable Base
  • 1 tablespoon each of chopped rosemary, sage and thyme
  • Fresh parsley for garnish

Instructions

  1. 1. In a heavy bottom soup pot sauté the onion and garlic with 2 tablespoons of olive oil and a half teaspoon each of salt and pepper and a pinch of chili flakes if using. Cook for about 5 minutes, or until the onions get soft and take on a little brown color.
  2. 2. Add in the tomatoes with another half teaspoon of salt and cook for about 5 minutes. The tomatoes should be falling apart and very juicy.
  3. 3. Add the potatoes, bay leaf, thyme branches, 3 cups of stock, and 1/2 teaspoon each of salt and pepper. bring to boil, reduce the heat and simmer for about 10 minutes. You want the potatoes to be very soft.
  4. 4. Once the potatoes are soft take the soup off the heat and let it cool for 5 minutes. Remove the bay leaf and thyme stems and add in the remaining fresh herbs. In batches puree in a high speed blender. Be very careful during this step. Secure the lid tightly and cover with a kitchen towel. Use the remaining cup of stock to thin out the soup. If necessary use additional water. Taste for seasoning.
  5. 5. Serve with a drizzle of olive oil and a little chopped fresh parsley.

Notes

the smaller you cut the potatoes, the faster they cook. Just take care to make them all the same size.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://food.lohudblogs.com/2015/11/04/late-season-tomato-and-potato-soup-seasonal-chef-recipe/

Late Season Tomato and Potato Soup
Serves 6-8

1 medium red onion, 1″ dice, about 1 cup
2 fat or 4 regular garlic cloves, chopped
Extra virgin olive oil
Kosher salt
Ground black pepper
Pinch of red chili flakes, optional
1 1/4 lb tomato, cored, seeds removed and chopped
2 lbs potato, peeled and diced in 1″ pieces
1 bay leaf
2 stems of fresh thyme
1 quart unsalted vegetable broth, or water and Low Sodium Better than Bouillon Organic Vegetable Base
1 tablespoon each of chopped rosemary, sage and thyme
Fresh parsley for garnish

1. In a heavy bottom soup pot sauté the onion and garlic with 2 tablespoons of olive oil and a half teaspoon each of salt and pepper and a pinch of chili flakes if using. Cook for about 5 minutes, or until the onions get soft and take on a little brown color.
2. Add in the tomatoes with another half teaspoon of salt and cook for about 5 minutes. The tomatoes should be falling apart and very juicy.
3. Add the potatoes, bay leaf, thyme branches, 3 cups of stock, and 1/2 teaspoon each of salt and pepper. bring to boil, reduce the heat and simmer for about 10 minutes. You want the potatoes to be very soft.
4. Once the potatoes are soft take the soup off the heat and let it cool for 5 minutes. Remove the bay leaf and thyme stems and add in the remaining fresh herbs. In batches puree in a high speed blender. Be very careful during this step. Secure the lid tightly and cover with a kitchen towel. Use the remaining cup of stock to thin out the soup. If necessary use additional water. Taste for seasoning.
5. Serve with a drizzle of olive oil and a little chopped fresh parsley.

Cook’s note: the smaller you cut the potatoes, the faster they cook. Just take care to make them all the same size.

Share.

About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

Leave A Reply