with marinated feta

Tomato soup is one of those things I want to make every year. I was a little worried this year because of yoga teacher training … I haven’t had time to visit my parents like I normally do in August, which is where I usually get my ample supply of garden tomatoes. I told myself to trust that some fresh garden tomatoes would still make themselves available and sure enough, I had a friend at work that brought me a big bag of tomatoes from her garden. I couldn’t wait to make tomato soup!

I’ve made tomato soup in so many forms, but never have I made a tomato soup with heavy cream and sherry, like most people seem to do. So this year, I decided to try that. And yes, it was good. I gave half of it to my friend who gave me the tomatoes and quickly polished off the rest myself.

In case you’re curious, here are some of my other tomato soup excursions:

Now I’m wanting more tomato soup! I’m lucky that my parents just brought me some of their garden tomatoes. Their garden is coming to an end … they are cleaning it up this weekend. I’m a little sad that I missed the high point of garden season, but grateful that they shared the bit that they did with me. I wouldn’t have had time to do all the things I like to do with garden goodies this year, with all the work I’ve had for yoga teacher training.

I am content and grateful for what I have and reminding myself not to be greedy. I have enough.

Sherried Tomato Basil Soup w Marinated Feta Prep Time: Prep Time: 20 minutes

Cook Time: Cook Time: 30 minutes

Total Time: Total Time: 50 minutes

Yield: Yield: About 1 1/2 quart s of soup 1 x Print Pin Scale 1x 2x 3x Ingredients About 2 lb. fresh sweet garden tomatoes

lb. fresh sweet garden tomatoes 1 sweet onion, peeled & cut into large chunks

sweet onion, peeled & cut into large chunks 1 – 3 cloves garlic, peeled

– cloves garlic, peeled 2 Tablespoon s butter

s butter 1 Tablespoon extra virgin olive oil (even better if using olive oil from marinated cheese)

extra virgin olive oil (even better if using olive oil from marinated cheese) 1 cup chicken or vegetable broth

chicken or vegetable broth 1 bay leaf

bay leaf 1 cup heavy whipping cream

heavy whipping cream 1/2 cup sherry

sherry 1/2 – 1 teaspoon smoked paprika

– teaspoon smoked paprika 1/2 teaspoon bacon salt (or smoked salt)

bacon salt (or smoked salt) 1 – 2 oz. marinated feta cheese (recipe here)

– oz. marinated feta cheese (recipe here) About 10 – 12 large basil leaves For the top: a few drips of heavy cream, extra virgin olive oil, fresh basil leaves Instructions Heat a pot of water to boiling. Using tongs, gently add the tomatoes, a few at a time, and allow them to bathe in the water for 30 – 60 seconds or so before removing them with tongs to a clean kitchen towel. Let the tomatoes rest briefly to cool, then pull the peels off and cut out the core. In a mini food processor, chop the onion and garlic. Heat a medium saucepan over medium heat and add the butter and olive oil. Once the butter is melted and bubbly, add the onion and garlic and saute until the onion is soft and fragrant. Add the broth, tomatoes and bay leaf. Cover and let cook for 20 – 30 minutes or until the tomatoes have broken down. Remove from heat and let cool for a little bit, pulling out the bay leaf. Pour the tomato mixture into a blender with the rest of the soup ingredients. Blend until smooth. Pour back into the pot and heat just until hot (do not boil). Serve hot, topped with a few drips of cream, olive oil and a fresh basil leaf or two. Notes RECIPE SOURCE: http://www.sumptuousspoonfuls.com/ © Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was share at Foodie Friends Friday and Weekend Potluck.