Little Chefs-Heirloom Tomato Soup

For our latest class we wanted to make heirloom tomato soup!

Sasha and I made some salad with homemade dressing, and tea before the others arrived. Nice to have a healthy snack after school, before we start cooking. We used the borscht pickled eggs I made last week.

We decided as a team, that we would roast the tomatoes.

 

We cut put a garlic in the center to roast with it, and drizzled the oil.

We picked purple basil in the garden, and chose some spices from the spice rack that we wanted to try.

We took a break to stretch and play a little piano.

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Then we had lots of fun coming up with the flavor we wanted. We pureed the roasted tomatoes and garlic, in the vitamix, with purple basil, and organic cream.

Tallulah said, “Add enough cream until it turns salmon color!” We did, it was just right, but the flavor wasn’t there yet.

We decided to stir fry some onions with the seasoning and blend that in. It was getting better. We also made a music video while chopping onions and garlic.

Then we each took a little bowl, for each of us, and did our own seasoning in each bowl, tasting each others creations, until we came up with how much seasoning we wanted, and which ones.

We added more salt, cumin, olive oil, rice vinegar, and dill to the vitamix. Tasted it and added more until it was delicious!! While I was cleaning, they came up with this beautiful display!

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They put these cows in every picture.

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Ingredients:

Heirloom tomatoes, garlic, onions, dill, cumin, sea salt, a little black pepper, olive oil, seasoned rice vinegar, cream, fresh basil.

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Using What’s in Season

For 6 years I’ve sourced directly from the best SoCal farmers. Every week, I decide what goes into our farm box for our supporters in Los Angeles. As the box changes, my soups change.

Making soups is another way I support local farms. With the fun of picking out ingredients that are in season, I get into a magical, creative, soup journey that’s different each time. And I get to feed people healthy stuff.