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by James Hewitt

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Fresh Tomato Soup

The tomato is one of the newest plants to be used on a large scale for human food. The Spanish explorers brought seeds from South America to Europe. Though the fruit was described as a salad ingredient before 1600, it was commonly regarded as poisonous. All parts of the plant, except for the actual tomato are toxic. In the early 1800's it was reintroduced to the United States as a food plant. It now ranks third among our vegetable crops.

Ingredients:

8 medium tomatoes
1 medium onion chopped
2 carrots peeled chopped
1 garlic clove crushed
1 tablespoon brown sugar
1 tablespoon basil
1 tablespoon parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon salt and pepper to taste
3 cups chicken broth or bouillon (your choice)

Directions:
Drop tomatoes in a pan of boiling water for 15 to 20 seconds. Immediately rinse with cold water and remove the skins. Cut in half crosswise. Squeeze out any seeds. Combine in a large pot the onions, carrots, garlic, brown sugar, basil, parsley, salt, peeper, Worcestershire sauce, and broth or bouillon. Cover and simmer for 1 hour until vegetables are very soft. Puree in blender or food processor fitted with metal blade.

Learn more about this author, James Hewitt.

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