Fresh Tomato Soup

I love today’s recipe so much that it is taped inside my cupboard door so I can always find it. I got it online several years ago when I wanted to make tomato soup but didn’t have onions. I don’t remember the source of the recipe, but apparently this is what comes up when you search for “tomato soup without onions.”

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.

Variations

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

Bon appetit! -Cori of Peace, Baby! Batiks

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