Oh yes, it’s that time of year again- Halloween!
If you know me, you know this is just about my favorite time of the year. Though I play with my food all year round this time of year I get to really pull out all the tricks and creative play with my foods. I go all out, creating some creeping fun Halloween inspired foods and crafts. This Halloween Challenge hopefully will be a daily thing but I may end up doubling up on things. Last months Lunch Box Challenge took a lot out of me and it’s a ton of work to do while still managing a house full of four crazy monsters with all the school activities going on. We shall see how it goes I will try to keep up as best I can to post .
Today’s recipe is from the garden, I am over loaded with tomatoes- it’s a killer carrying them inside now a days. So I bring you- Killer Tomato Soup
1 large onion minced
2 tablespoons butter
2 tablespoons flour
2 cups tomato juice, either bought or homemade ( find my homemade one here)
2 cups freshly chopped crushed tomatoes
Salt and Pepper to taste
2 cups heavy cream
Take your tomatoes and blanch them to take the skin off. Dip the tomatoes into burning hot water, and leave them for a few minutes before taking them out and placing them into ice cold water. The skin should peel right off. After you’ve done this, core then chop the tomatoes. Heat in a large pot on simmer and crush , crush, crush them. Mash them to bites, make tomatoes brains! Or cheat and use a blender , either way you get liquefied tomatoes.
While the tomato brains cook heat the butter and saute the onions till clear. Stir in flour and make a smooth mixture then pour this into your tomatoes mixture along with the tomatoes juice. Heat on low for about 20 minutes and salt and pepper to taste. Should reach a low boil and cook for about ten more minutes. Slowly stir in the cream, keeping on low heat. Making sure everything is heated through should only be another 5 minutes or so.
Serve with a garnish of the parsley on top and some more chopped up tomatoes.