MY RECIPE: Ye Olde Style Irish Tomato Soup

This recipe is an ode to the olde Chicago style recipes. You may have eaten such a restaurant soup in the year 1886!

Yes, I write my recipes out of order. To me, this is a more organized technique for some of you who do respond to it well. Those of you who think it's inappropriate can go back to the Mayflower ship you came off from, your Betty Crocker recipe style books in tote.

Let's have at it!

Step 1

• 2 pounds tomatoes quartered

• olive oil to taste

• salt to taste

• pepper to taste

Season the tomatoes, then place them on a cookie sheet. Bake at 400 degrees, pre-heated of course more so if you have a ye olde tyme stove that doesn’t heat as well, for 45 to 60 minutes. Set aside.

Step 2

• 1 onion diced

• 1 cup carrots shredded

• 1 cup fresh basil minced

• 5 garlic cloves minced

• olive oil to taste

• salt to taste

• pepper to taste

Sautée the ingredients in light olive oil for 5 to 8 minutes.

Step 3

• 2 cups vegetable stock

• 1/4 cup milk

• 1 tablespoon vinegar

Add the liquid ingredients and cooked tomatoes. Cover. Simmer the mixture for 25 to 30 minutes. When finished, smooth the soup in a blender. Serve with breadcrumbs freshly toasted with garlic and butter (or faux vegan butter) in your oven. You guys do know how to make breadcrumbs, right? If not, you’re fired from this here pub!