If you have a garden, you are probably swimming in tomatoes right now. This year I grew many different varieties of tomatoes, from heirloom to plum (roma) to beefsteaks. I’ve eaten them with fresh basil, drizzled with balsamic and in salads. A few weeks ago I made a Tomato Parmesan Soup recipe I found on Pinterest. It was so easy but I left the skin on and did not remove the seeds. It was still delicious but I’ve since learned it’s worth the extra work to make the soup smooth.
I found this cookbook, The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World’s Most Beautiful Fruit. It’s gorgeous and the recipes are unique – I want to try more of them. It’s a coffee table kind of cookbook but it’s also like a text about tomatoes. This recipe takes some time to make but I love the addition of carrots and it’s gorgeous deep orange color. It tastes like fall feels. If you’ve had canned tomato soup of any kind, this will amaze you. Great for serving company.
This recipe is called Cream of Tomato Soup in the cookbook but I’ve added a few notes and some fresh basil.
FRESH TOMATO SOUP RECIPE
4 Tablespoons butter
1 Cup Sliced Onions
1/2 cup chopped carrots
2 Tablespoons minced garlic
1/2 cup all-purpose flour
1 quart (4 cups) chicken stock, at room temperature
1 bay leaf
4 cups peeled, chopped, seeded and chopped tomatoes (any kind, could even use fresh)
1 Tablespoon salt
2 teaspoons fresh ground black pepper
2 cups heavy cream (or half & half)
Fresh basil leaves, about 4 (depending on taste)
Melt the butter in a heavy-bottomed pan over moderate heat. Add the onions and carrots. Cover and cook until both are tender. Add the garlic and cook a minute or two. Add the flour and stir until the mixture is light brown.
Whisk in the stock. Add the bay leaf. Bring to a boil then reduce the heat to simmer, stirring occasionally. Cook for 20 minutes.
While soup simmers, cut the top off the tomatoes and gently squeeze the seeds out. Prepare a pan of boiling water and drop the whole tomatoes into the water until the skins come off easily. Roughly chop the tomatoes and after the 20 mins, add to the soup, along with the salt and pepper. Remove the bay leaf and add the basil. Cook for 10 minutes until the tomatoes are soft.
Puree in a blender or use a stick blender (it’s a lot easier with a stick blender). Turn off the heat and add the cream so it does not curdle.
Serve with cheese sandwiches or a hearty salad. Enjoy how you feel like a gourmet cook.
Next I want to try the Steak, Tomato, and Onion Sandwich. It has ribeye steak that you marinate and serve on a baguette.