Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
This is the kid's favorite soup at the ranch. We make it with our ranch grown heirloom tomatoes.
Serve it with grilled cheese sandwiches and you've got a meal adults and kids can't resist.
I recommend using all organic non GMO ingredients.
Preparation: 20 min.
Ingredients:
1 Stalk of broccoli
2 Yellow Onions (finely chopped)
6-8 Cloves of garlic (finely chopped or pressed)
1 Small Carrot (finely chopped)
½ Stalk Celery (finely chopped)
1 Sweet Bell pepper of any color (finely chopped)
10 lbs. Fresh Tomato Chopped, Heirlooms are the best! (Try roasting some for a different and delicious flavor) or 12 large tomatoes
3 Tablespoons nutritional yeast
4 Tablespoons Fresh Basil (chopped)
1 Tablespoon teaspoons Marjoram
1 Tablespoon teaspoons Oregano
1 Teaspoon thyme
¼ Teaspoon ground fennel
Sea salt/pink salt and fresh ground black pepper to taste
3 Cups of filtered water
3 Cups of veggie broth
1 Bunch Fresh Greens of choice (spinach, chard, kale, arugula etc.)
Cook Time: 1.5 hrs.
Procedure
1. Sautee onion, carrot, celery and bell pepper on medium low heat until tender and aromatic.
2. Add garlic and herbs and continue to sauté, stirring constantly, for several more minutes.
3. Add Tomato and continue to stir until the mixture starts to liquefy. At this point you may turn down the heat and put a top on the soup.
4. Allow the soup to cook down and come together for about and hour stirring occasionally and adding herbs salt and pepper to taste.
5. Add fresh greens and extra fresh basil shortly before serving as to not over cook.
6. Cut up stalk of broccoli steam for 4 minutes
Serve soup hot in a bowl add the broccoli and sprinkle nutritional yeast to your liking.
Procedure for Roasting Tomato
1.Depending on the size of your tomato cut in half or quarter to fit nicely into a glass or ceramic baking dish.
2. Drizzle with a bit of olive oil and nestle several garlic cloves in between the tomato pieces. You may also add fresh herbs in this same manner.
3. Lightly salt and pepper if desired.
4. Bake at 450 degrees Fahrenheit for about 30-45 minutes or until the tomato’s skin is wrinkly and somewhat darkened. They should be quite aromatic.
5. Remove from oven and let cool.
6. If desired, once cool enough to handle, remove tomato skins.
7. Add the tomatoes and/or garlic to this or any other tomato recipe
Serves 8-10
Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.
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