Chunky Tomato Soup

Recipe by Educational Chef, Mercedes Melendez
Demonstrated at Grant Park Farmers Market on August 5, 2018

Ingredients

• Market:
  • Onion and Garlic from Crack in the Sidewalk ($5)
  • Shishito Peppers and Heirloom Tomatoes from Rag & Frass ($15)
  • Cherry Tomatoes, Fresh Parsley, Fresh Oregano from Freewheel Farm ($10)
  • Heirloom Tomatoes and Paste Tomatoes from Cosmos Organics Farm ($5)
  • Sweet Italian Peppers and Yellow Squash from Mena’s Farm ($5)
• Pantry:
  • Dried Basil
  • Dried Oregano
  • Onion Powder
  • Garlic Powder
  • Paprika Powder
  • Celery Powder
  • Clove Powder
  • Nutmeg Powder
  • Sunflower Oil
  • Salt
  • Nutritional Yeast

 Directions

1. In a large soup pot heat 6 cloves of garlic minced, 1 chopped onion, and 2 tablespoons of sunflower oil. Cook the onion and garlic until fragrant and slightly translucent then add in 3 pounds of chopped tomatoes and 4 chopped Italian sweet peppers. I used a mix of 1 pound paste and 2 pounds heirloom.
2. Bring to a boil then cover and turn the heat down to medium low. Continue to cook the mixture for 20 minutes, stirring every few minutes, then add in 1 chopped medium yellow squash, 1 pint of chopped shishito peppers (about two cups), and 1 pint halved or quartered cherry tomatoes.
3. Fold the chopped vegetables in and pour 2 cups of water to the mix along with 2 tablespoons nutritional yeast, 2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon paprika powder, 1/2 teaspoon celery salt, and a pinch each of clove and nutmeg powder. Cook over medium high heat for another 10 or so minutes until it has reached a thickness and consistency of your liking.
4. Chop half a bunch each of fresh parsley and oregano leaves to add after removing from the heat. Serve warm or chill and eat like a cold tomato soup. This could also be used as a sauce for noodles or have noodles thrown in for a heartier soup.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.