Join KindChef Deb to make a Roasted Tomato Soup (based on this recipe from Tase of Home.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Creamy Roasted Tomato Soup
Ingredients
- 15 pounds of large tomatoes, seeded and quartered
- 3/4 cup oil, divided (1/2 cup and 1/4 cup)
- 2 heads garlic, minced
- 3 large onions, chopped
- 6 cups water
- 3 teaspoons salt
- 1 1/2 teaspoon crushed red pepper flakes, optional
- 1 1/2 cup heavy whipping cream (optional replacement: 1/2 and 1/2, whole milk or even non-dairy milk choices, and can mix them up too!)
- Optional – Fresh basil leaves
Instructions per original recipe:
- Preheat oven to 400°. Place tomatoes in large, greased baking pans. Combine 1/2 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake until softened, 15-20 minutes, stirring occasionally. Remove and discard skins.
- Meanwhile, in a Dutch oven, saute onions in remaining 1/4 cup oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer until flavors are blended, about 30 minutes. Cool slightly.
- In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
Chef Deb’s revised recipe for making this soup even easier, and perhaps a little lighter):
- Quarter tomatoes and onions, and separate but don’t peel garlic cloves – toss all with olive oil and sprinkle with salt and pepper. Pour onto a lined roasting pan or cookie sheet. Roast in a 400 degree oven for 40 minutes – your tomato and garlic skins should easily come off, and your onions should just be starting to brown.
- Pour it all into your soup pot and add 4 cups of water (use progressively less water with how low-fat your cream/milks are), salt, black pepper and red pepper flakes. Let simmer for 30 minutes, covered.
- blend with an immersion blender. Stir in 1/2 and 1/2 (or can mix with whole milk or even a nut milk) and heat through. Sprinkle with strands of fresh basil.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Roasted Tomato Soup” and any relevant food allergy info (contains dairy); also please note that this soup (as with all soups with cream in it) thaw first and then stir while reheating on medium heat). When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 10 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
