I am finally done dealing with this years tomato crop. I brought the last of the red-ripe ones in the other day and then happened to catch an episode of The Chew where Daphne Oz made Creamy Tomato Soup and since the few I brought in weren’t enough to bother processing to can or freeze, I figured I might as well make them into soup.
The variety of large tomatoes I grew this summer were Rutgers, an heirloom tomato developed by, as the name suggests, Rutgers University in the 1930s. The variety became THE favorite for the canning industry and Campbell’s preferred it for their tomato soup.
And now I totally get why. They made superb soup. This variety is a keeper. High yield, disease resistant, good for eating straight up and for cooking. Thumbs up, Lyman Schermerhorn.
My house is a cave not meant for food photography. Those bit in the soup are wedges of cheesy, heavily toasted bread (oversized croutons).
Here’s the recipe via The Chew ….sort of? On that episode, Daphne used fresh tomatoes. And I don’t think she peeled them. I know I didn’t. My “pantry anarchy” take on it was to sub half and half for heavy cream and I used veggie stock instead of chicken. I had both onions and garlic from the food pantry and fresh thyme and basil from the garden. Also, I pureed in the regular blender (the one sent to me by one of my readers, Rose! Thanks again, Rose 🙂 )