And we are having a bountiful haul…of tomatoes. Our peppers are having a rough go of it and seem to be rotting from the inside out. They look great, but just before they fully ripen, they start to get soft spots and then they rot and fall off. Oh and we planted some jalapenos that have no heat whatsoever! Our little serrano peppers are doing well, but that’s it. And the zucchini seems unlikely to produce a single fruit this year. There are plenty of male blossoms, but the female ones seem to shrivel up and die before they even get started. I’ve researched that one a bit and we think we know the problem but it’s not something we can do anything about until next year.
So, back to the tomatoes, of which we have a gazillion and I am having a hard time keeping up. I figured out that the blossom end rot from last year was from inconsistent watering, so I made sure to give them a little water every day this year. And with the incredibly warm spring, we’ve had ripe tomatoes coming on since the middle of July. I’ve already canned 7 pints of tomato sauce and have made numerous salsas, salads and soups. I’ve given large bags of them to friends. And right now on my counter sits a large bowl of tomatoes threatening to go bad before I can get to them. I see another round of canning in my very near future!
I planted several varieties of tomatoes, including some beautiful yellow ones. I find that they actually have a little less flavour than the red varieties, but I just love the golden colour peaking out among the green leaves. And the yellow grape tomatoes are seriously prolific, growing wildly out of control and spilling over the tomato cages and back over onto the ground. They do have a tendency to split when we get some rain and then some hot weather, and they ripen so fast that I find myself with bowls upon bowls of them on the counter. When I get too many, I roast them with a little olive oil, salt and pepper, and they taste like candy! And although it isn’t exactly soup weather yet, I’ve already made several batches of this soup. It’s heavenly! I like to add a little hot pepper to give it a kick, but it tastes wonderful without as well.
Roasted Golden Tomato Soup – Low Carb and Gluten-Free
Ingredients
- 2 lbs yellow tomatoes (grape, cherry, Lemon Boy, etc.)
- 1 medium onion
- 1 hot pepper (serrano or jalapeno, optional)
- 4 garlic cloves
- ¼ cup olive oil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cups chicken stock
- ¼ cup fresh basil chopped
- ½ cup freshly grated Parmesan optional
Instructions
- Preheat oven to 425F.
- Wash and core tomatoes and cut them into quarters. For smaller grape tomatoes, cut them in half. Cut onion into quarters. Remove stem from hot pepper and cut in half.
- Place tomatoes, onion, hot pepper and garlic cloves in a glass baking dish. Drizzle with olive oil and sprinkle with oregano, salt and pepper and then toss to combine. Spread in a single layer.
- Roast 30 minutes, until tomatoes have caramelized.
- Transfer to a large stock pot and add chicken stock. Bring to a boil, then reduce temperature and simmer 20 minutes. Adjust seasonings as desired.
- Transfer to a food processor or use an immersion blender and puree until smooth. If using processor, you may need to do it in two batches.
- Serve and sprinkle with fresh chopped basil and grated Parmesan, if desired.
Terre Berkland says
About your zukes!!!
My husband’s garden was prolific this year!!! However the zukes began to die….I advised boiling eggs for deviled eggs & to save water, cool down & pour over the plant to get as close to roots as possible!!! After he stopped laughing…he followed my suggestion!! A week later he had zukes for me to cook & make some canning recipes!!
It seems his soil lacked calcium so we crunch up egg shells & feed his garden through the season!!! Banana peels add potassium & coffee grounds add a bit of wake me up caffeine as well as deter some pesky bugs!!!
I can most of what he grows & together we eat better all year!!
Carolyn says
Great to know, thanks!
Alexandra Martines says
This recipe is fantastic, and I made it all the time. Thank you!
But I think your nutrition facts might be off. When I total it up, I get 89 cals per serving without cheese, 110 with cheese. That’s a big difference if you’re having more than one cup at a time!
Carolyn says
Sorry, that weird amount is actually not mine. The recipe card inserted it. The only nutritional info I ever calculated for this recipe was the carb count.
Sarah says
Hi! I wanted to let you know I included this recipe in my harvest recipe roundup. Thanks! http://dashandapinch.com/2013/09/harvest-recipe-roundup/
Carolyn says
Thanks!