As I have mentioned before, I have baggies in the freezer where odds and ends of vegetables end up: mushroom stems, wilted onions and celery, and also the tops of the tomatoes I slice up for sandwiches and our nightly salads. The tomatoes in particular have been collecting to the point that they’re starting to dominate the freezer space.
Time for some tomato soup!
This recipe is a total invention: I half-heartedly read a few recipes online and then charged ahead as I saw fit. It was also a total success. The bacon makes it subtly smoky, the onion makes things sweet, the pepper makes it bright, the sour cream makes it smooth and creamy, the garlic is very aromatic, and the pesto gives it an Italian note. It wasn’t my goal, but I seem to have inadvertently cloned Safeway’s Tuscan tomato and basil bisque. Super-ultra bonus: a 1-cup serving is just 118 calories!
Cream of Leftover-Tomato Soup
4 slices thick smoked bacon, chopped
half 1 medium yellow onion, chopped
2 red bell peppers, chopped
4 cloves garlic, minced
4 lbs (1 full gallon bag) frozen tomato tops, thawed
2 tablespoons prepared pesto sauce
1/2 cup light sour cream
- In a Dutch oven over medium heat, fry the bacon pieces until done to your liking and then set aside, leaving drippings in pan. Add 1 tablespoon canola or olive oil, if necessary, and fry onions and red peppers until onions are soft and translucent. Add garlic and sautee one minute more.
- Add tomatoes and bring to a boil. Reduce heat to a strong simmer and cook, uncovered, until liquid is reduced to a reasonable level (about 1 hour), stirring occasionally.
- Remove from heat. Add bacon back to tomato mixture. Also add pesto and sour cream. Blend with immersion blender until pureed (or just chunky, if that’s your preference).
Nutrition information (courtesy SparkRecipes recipe calculator): 118.4 calories and 5.2g fat per serving.