Jan 11 2007
Fresh Tomato Soup
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January’s chilly air can make us crave those comfort foods. Tomato Soup is one of those great comfort foods that stands the test of time! Try this easy recipe, make it a meal by adding an organic romaine salad with almond slivers, and sandwich on whole wheat bread. A great way to use up some of those tomatoes out of your garden too!
Ingredients:
- 3 lbs of sun ripened tomatoes
- 1 2/3 cups of chicken or vegetable stock
- 3 tablespoons of tomato puree or tomato sauce
- 2 tablespoons balsamic vinegar
- 2 teaspoons sugar
- Fresh chopped basil leaves (about a handful)
- Salt and black pepper to taste
- A little creme fraiche and croutons to serve (optional)
Wash the tomatoes and place them in a large bowl. Pour boiling water over them and leave for 30 seconds. After 30 seconds drain the boiling water and add a little cold water to cool. This process makes it easy to peel the skin.
Peel the skin off all tomatoes and cut each tomato into quarters. Place the tomatoes in a large pan and pour the chicken or vegetable stock over tomatoes. Bring to a boil and quickly reduce heat to low. Simmer gently for approximately 10 minutes. Stir in the tomato puree, vinegar, sugar and chopped basil leaves. Season with salt and pepper to taste and simmer gently while stirring for a further 2 minutes.
Let soup cool slightly and then transfer to a food processor or blender and process or blend until smooth. Transfer the soup back to the pan and reheat gently taking care not to boil.
Serve in warm bowls and top with a little creme fraiche and croutons if desired.
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MMMMM, that sounds yummy! That would have to be one heck of a gourmet grilled cheese sandwich to match it. But I can taste it all together. lol