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Fresh Tomato Soup

Fresh Tomato Soup

M. Blakely

M. Blakely

Serves 4

Ingredients

  • 36 oz tomatoes (plum tomatoes)
  • 2 tsps olive oil
  • 1 large onion (sweet)
  • 1 carrot
  • 1 stalk celery
  • 2 cloves garlic
  • 1 tsp marjoram (fresh [Option 1a])
  • ¼ tsp marjoram (dried [Option 1b])
  • 2 c. water
  • whipping cream
  • 2 tbsps chopped basil (fresh)
  • salt
  • pepper

Instructions

Keep screen awake
  • 1
    Finely chop onion, carrot, celery. Finely chop or crush garlic.
  • 2
    Skin tomatoes; then cut them in half. Scrape the seeds into a sieve over a bowl to catch the juice. Chop the tomato flesh into large chunks.
  • 3
    Heat olive oil in large saucepan. Cook onion, carrot, & celery over med.-low heat for ., stirring occasionally.
  • 4
    Stir tomatoes, collected tomato juice, garlic, & marjoram into olive oil & cook .
  • 5
    Stir water into saucepan, reduce heat, cover, & simmer toll vegetables are very soft (about .), stirring occasionally. Let soup cool slightly.
  • 6
    BLENDER METHOD: Purée contents of saucepan in blender till smooth. Work in batches if necessary. FOOD PROCESSOR METHOD: Strain contents of saucepan, reserving cooking liquids. Working in batches, purée solids till smooth, using just a little of the liquid to moisten. Combine pureed solids with remaining cooking liquid.
  • 7
    Return pureed soup to saucepan over med.-low heat. Stir in 4-5-tbsp. whipping cream & basil. Season with salt & pepper & heat through, but do not allow to boil.
  • 8
    Serve at once with a little extra cream swirled into each serving.

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