Login
Create Account
Cream of fresh tomato soup
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
From Ina Garten. A fabulous way to use up the tomatoes from your garden! This freezes really well, so make as much as you can during tomato season and enjoy through the winter.
-
Main Ingredient
Fresh, ripe tomatoes
-
Category: Soups
-
Cuisine: American
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
I've made this with all kinds of tomatoes, and made one batch with a mixture of canned and fresh tomatoes. As long as the tomatoes are perfectly ripe, it won't matter what you use. A mix of roma, beefsteak and yellow or heirlooms makes the best soup. Milling the soup is essential to the flavor and texture, and a food mill is pretty inexpensive, so don't change this step. I left the cream out, because the tomato taste was so good.
-
Posted By: mrsbean
-
Posted On: Dec 16, 2015
Number of Servings:
Ingredients:
- 3 tablespoons - good olive oil
- 1 1/2 cups - chopped red onion about 2 onions
- 2 - carrots washed, unpeeled and chopped
- 1 tablespoons - minced garlic about 3 cloves
- 4 pounds - vine-riped tomatoes coarsely chopped, about 5 large
- 1 1/2 teaspoons - sugar
- 1 tablespoons - tomato paste
- 1/4 cups - packed chopped fresh basil leaves
- 3 cups - chicken stock I use canned broth
- 1/2 tablespoons - kosher salt more to taste after cooking
- 1 teaspoons - freshly ground black pepper more to taste after cooking
- 3/4 cups - heavy cream optional
Directions:
Heat the olive oil in a large, heavy-bottomed pan over med-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper and stir well. Bring the soup to a boil, lower the heat and simmer uncovered for 30-40 minutes, until the tomatoes are very tender.
Add the cream to the soup if desired, and process it through a food mill into a bowl. Discard the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and croutons if desired.
Comments