Fresh Tomato Soup

Soups & Stews | July 15, 2015 | By

Go to the farm stand, pick up red ripe tomatoes and whip this up! There are no words to describe how delicious this is! Extremely easy, everything is rough chopped and thrown into a food processor!

Serves 6

• 2 Tbs of olive oil
• 2 onions, roughly chopped, I used one red, one white
• 4 cloves of garlic, whole but smashed (released the essence)
• 5 large vine-ripened tomatoes, coarsely chopped
• 1 1/2 tsp of sugar
• 1 Tbs of tomato paste
• 1/4 cup packed chopped fresh basil leaves
• 3 cups of chicken stock
• 4 tsp of kosher salt
• 2 tsp of freshly ground black pepper
• dash of cayenne pepper
• 3/4 cup of half & half or heavy cream
• chopped chives or basil for garnish – optional
• croutons for serving (recipe below)


Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and 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 &pepper and cayenne, stir to combine. Bring the soup to a boil, lower the heat and simmer, uncovered, for 30 to 40 minutes until the tomatoes are very tender. Let cool down and blend it in small batches in a food processor or use an immersion blender.Press it through a strainer and return it to the saucepan. Just before serving, turn the heat to medium, add the half & half, stir to combine and cook for a few minutes. Taste and add salt if needed. Ladle into bowls and sprinkle on minced chives or more basil cut into thin strips.Delicious with homemade croutons!

Croutons:  Place cubed bread on a baking sheet, drizzle on olive oil, salt & pepper and toss with your hands. Bake 10 minutes in a 450° oven.



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