Two days ago a friend of mine brought me a gorgeous bunch of fresh tomatoes from her garden. They were really really ripe. I thought about canning them for later use but thought they may have been a bit too ripe so tomato soup was the perfect answer. Here’s how I made it.
Start with a big pot, I think all my soup recipes start with a big pot. I like to make big batches. Put a generous swirl of good quality olive oil, carrots, onions and celery down in there and get it going over medium high heat to soften the veggies. Look at the beautiful coloured carrots i used.
Next chop your tomatoes. I didn’t worry about peeling the skins as the whole soup is going to get puréed. I did however chop the tomatoes over a bowl so I didn’t lose any of their juice. Here are my tomatoes. I didn’t have quite enough fresh tomatoes so I also used a jar I had canned earlier. Add salt and pepper to taste.
Add your tomatoes to the pot along with as much or as little garlic as you and yours enjoys. For us I added a giant clove. Once the tomatoes have had a chance to get comfortable with the rest of the pot add your stock. Turn down the heat ad simmer for about an hour so the flavours can combine nicely.
Purée the soup using an immersion blender or blender. My immersion one is on the fritz so I had to use my regular one which is a hassle. I recommend the immersion is you have one. It’s way easier.
Once puréed return soup to heat and add one cup of whole cream and serve. This recipe made enough soup to serve to my family tonight and to freeze for a later supper. Here’s what the finished meal looks like.
Cream of Tomato Soup
1 medium onion chopped
2 cups chopped carrot
2 pounds chopped tomatoes ( about 8 cups)
Garlic to your taste
Salt and pepper to taste
4 cups chicken or turkey stock ( I used a chicken bone broth)
1 cup whole cream