When life gives you tomatoes, make freezer tomato soup

The first of what will likely be several batches before tomato season is over

It’s that joyous time of summer when the tomatoes are ripening. Even with one plant, I have more tomatoes than I can possibly eat on my own. And since we’re still working from home, I can’t take them to the office.

I decided to use up some of the tomatoes by making tomato soup. Don’t even speak to me of canning. I spent a day five years ago with my stepdad while he canned tomatoes, and it was tedious. I prefer to freeze my harvest.

I didn’t really follow a recipe for this. One of my special skills is throwing things together randomly and coming up with something delicious. Why I’m not a recipe developer, I will never know. That would have been a really fun career.

Anyway, I grabbed my Instant Pot and got to work. First, I set it on the sauté function. Once it was ready, I added a little olive oil and some minced garlic — two cloves — and sauteed. Once that was done, I added 1 cup of veggie stock. Then I added in 7 rough chopped tomatoes and their juices (I had 6 medium to large and 1 small). I splashed in some Worcestershire, then added some cracked sea salt and pepper. (You see a pattern here, right? I literally never measure anything unless I’m following a recipe.)

I sealed the lid and set the Instant Pot on manual high pressure for 6 minutes.

Once the 6 minutes was done, I did a quick release.

Then I got out my immersion blender. Once I took off the Instant Pot lid, I sprinkled in 2 tablespoons of sugar. Then I got to blending until it was mostly smooth. (The immersion blender can’t get all the seeds and skin — for that, a regular blender is needed — but I do the best I can with the tools I have, and I don’t mind the odd seed or sliver of skin.)

I finished with a generous sprinkling of Flavorgod Italian Zest seasoning.

I’m pleased with how it turned out. I am freezing 4 cups, and I saved the remaining (which was maybe 1.5 cups?) for lunch tomorrow.

And now, if you’ll excuse me, I need to collapse. I spent the better part of three hours today cleaning, peeling, slicing and blanching all the carrots I picked, which are now in the freezer. Between that, making the soup, and all the cleaning I had to do because of these activities, I’m wiped out.

SO. MANY. CARROTS. And this wasn’t even all of them.

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