Tomato Soup: Chicklets in the Kitchen

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It’s the end of summer and I have a glut of tomatoes, especially cherry tomatoes. Fortunately, the variety I chose for this year has that cherry tomato sweetness but isn’t too sweet. What to do with a giant bowl full of cherry tomatoes? Why tomato soup, of course! A few random Amish Paste and Early Girls found their way into the soup as well but it’s all good. The batch ended up making 3 pints of soup. Half a pint made it into my lunch but the rest I froze for future meals. Happy cooking and eating.

Hardware

4 Quart Pot

Cutting Board

Knife

1 or ½ pint freezer containers

Immersion Blender

 

Ingredients

Bowl full of cherry tomatoes, washed

¼ cup sliced onion

2 med garlic cloves, sliced

Salt and pepper to taste

 

Slice the onion and garlic. Cut the tomatoes in half.

Add ½ cup of water to the pot.

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Drop in the onion, garlic, and tomatoes, and salt and pepper.

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Bring to a boil. Reduce heat to medium-low and simmer for about an hour.

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Right in the pot, use the immersion blender to blend the mixture until smooth. Serve up bowls full for lunch or supper. Freeze the rest.

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NOTE: I did not strain the blended soup to remove the seeds. I kind of like the seedy chew but if you don’t, go ahead and strain the seeds out.

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Thanks for stopping by Chicklets in the Kitchen. What do you do with your tomato abundance? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

It’s soup weather

Few things are better on a cold winter evening than a steaming bowl of soup … so when I saw this recipe for creamy potato soup on Facebook, I knew I had to make a batch.

Crock Pot Cream of Potato Soup | Chicklets in the KitchenI did just that earlier in the week, and I was right: This recipe is a winner. The use of semi-homemade ingredients and the crock pot makes it the perfect quick and easy meal for those “I don’t want to/have time to cook dinner” nights.

And it tastes delicious!

I already shared the recipe on the Chicklets Facebook Page. But in case you didn’t see it there, here it is again.

Easy Crock Pot Potato Soup

  • 1 30-oz. bag of frozen diced hash browns
  • 1 32-oz box of chicken broth
  • 1 can of cream of chicken soup (10 oz)
  • 1 pkg. cream cheese (8 oz, not fat free)
  • 3 oz bacon bits 
  • 1 cup shredded cheddar cheese 
  • salt and pepper to taste 

Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 8 hours or until potatoes are tender. 

An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving. Once the cream cheese is completely mixed in, it’s ready to serve. Top with cheddar cheese and some additional bacon bits.

The comments on the FB recipe were … interesting, to say the least. Some commenters loved the recipe as it was (which is how I made it). Others suggested substituting O’Brien potatoes (with onions and peppers mixed in) or using cream of celery soup instead of cream of chicken (I bet that would be fine—as would cream of mushroom).

Then there were the commenters who trashed the recipe because it used processed foods. “OMG. You’re eating a chemical stew!” “Why not dice your own potatoes and use real cream? It doesn’t take that long.” “All that cheese will KILL you.”

Umm…I don’t know about you, but I don’t have the time it takes to dice eight cups of potatoes. And pulling the lid off a can of cream-0f-anything soup is a heck of a lot faster than making it yourself. Although if you’re so inclined, you can use this idea from Facebook.

If you ask me, anything homemade has to be better than takeout—even if it does take advantage of prepared ingredients.

What do you think? Is semi-homemade good enough, or would you dice your own potatoes and make a “clean” version?