I make this soup year round, cheating by using a 28-oz can (or two) of crushed tomatoes. They’re a good substitute in the winter and spring months when good tomatoes are just not available.
Fresh Tomato Soup
2 lb. tomatoes
3 T butter
2 T flour
1 t salt
1/2 t sugar
1/4 t pepper
1 c water
1/2 c vegetable broth
Wash and stem tomatoes. Fill a large pot full of water and bring to a boil. Blanche the tomatoes by dipping them in the boiling water for 10-15 seconds. Plunge tomatoes into cold water (ice water, preferably). Let cool just a bit and carefully remove skins. Dice.
In a large saucepan, heat butter and add tomatoes. Simmer for about 5 minutes. Remove from heat and run through a blender. (I use an immersion blender right in the pan; just watch for splattering. It’s hot.)
Return tomatoes to pan. Sprinkle with flour, salt, sugar and pepper. Stir well. Bring to a boil. Reduce heat and simmer for 2-3 minutes, stirring constantly. Add water, then broth. Heat to simmering.
Garnish with butter and fresh parsley, and serve with crackers. Serves 6.
I like to add a couple of cups of cooked macaroni to the soup. Here are more variations from the original recipe:
- Serve with croutons.
- Sprinkle with freshly grated Parmesan cheese
- Sprinkle with chopped fresh basil leaves and a little bit of shredded mozzarella cheese
- Add fresh rosemary or chopped chives while simmering
- Add a dollop of sour cream and a sprinkle of sage
- Reserve a tomato half and dice it, adding it to the creamy soup near the end of simmering
- Add 1 cup cooked white rice