Tomato Soup

tomato_graphicThe weather seems to be saying it is summer here in Vermont.  Of course, the calendar is saying that as well, but only for a couple more weeks.

Two of my favorite things about summer are fresh sweet corn and luscious, ripe tomatoes.  There is a certain buzz about “seasonal eating,”  like that’s a new thing. That is really how I grew up until some point when my mom started buying those cellophane wrapped packages of four little tomatoes that looked fine but really tasted nothing like a tomato.

I do have to digress and give my mom credit for being a very excellent cook though.  And she never got into that whole ’50’s thing about making casseroles out of canned soup.  I am grateful for that.

Okay.  My intent was a recipe that bridges the seasons.  Tomatoes, because there are a lot of them around right now, and soup, because the leaves are just starting to turn around the edges to remind us that autumn is on its way and nothing goes with autumn better than homemade soup.

Tomato Soup Recipe (serves four)

  • olive oil (about 2 Tbsp)
  • 2 lbs. peeled and seeded fresh tomatoes*
  • 1/2 cup chopped sweet onion
  • one finely grated carrot
  • 1/4 cup sherry or dry red wine
  • 2 Tbsp. tomato paste
  • 1 tsp. sea salt
  • 3 cups chicken broth (low sodium)
  • 1/4 cup cream
  1. Heat oil in a pot and add onions, carrot and tomatoes.  Cook over medium heat for about ten minutes (until onions are soft).
  2. Add the sherry/wine and tomato paste and cook for a few more minutes, until liquid is reduced by about half.
  3. Add the salt and the chicken broth.  Bring to boil and then reduce heat and let simmer until thickened, another ten minutes or so.
  4. Remove from heat and add the cream.  Allow to cool.
  5. Puree in blender.  Return to pot to reheat before serving.

Croutons, fresh ground pepper, a dollop of sour cream, a sprinkle of thyme/other herb, or any combination will jazz it up.

*  The lazy cook way (or when fresh tomatoes are not in season) is to use a box of Pomi tomatoes.  I find them in my local supermarkets.

I also use tomato paste that comes in a tube.  It is more expensive, but so much more convenient for me as I most often am just cooking for one or sometimes two.

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6 thoughts on “Tomato Soup

  1. That soup sounds yummy – it just needs a grilled cheese sandwich to dip into it! As for tomato paste in a tube – it is one of the best inventions yet! Like you, I often just need a couple tablespoons and I hate wasting the rest of the can no matter how small it is!

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  2. I am too much of a sodium junkie. Use the tomatoes on sandwiches (one of God’s gifts to humans) and buy Campbells! Even the heart smart stuff has a year’s supply of sodium in one serving. Sad but true, I love the stuff.

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  3. This summer has been so cool where we live in Oregon that it’s hardly felt like summer. We haven’t gotten any flavor filled tomatoes. No watermelon and cantaloupe either. Did get good corn one time.

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