So I got a bunch more free tomatoes. These are the grape tomatoes and there were just to many to eat in salads before they go bad. I decided to make some Tomato Soup out of them. I searched the web for recipes and found many that sounded good, but weren’t quite to my liking for one reason or another so I have decided to wing it and do my own version. I had fresh garlic, onions, and got carrots, basil and cilantro from my garden.
There is nothing like Tomato Soup and Grilled Cheese Sandwiches. Try this with my recipe for Italian Grilled Cheese Sandwiches.
Homemade Fresh Tomato Soup
- Fresh tomatoes (about 12 cups chopped if grape tomatoes just half them)
- 1 medium onion (minced)
- 6 garlic cloves (minced)
- 3 celery stocks (minced)
- 4-5 medium carrots (minced)
- 10-12 Fresh Basil Leaves, chopped (or 2-3 tablespoons dried)
- 1 Tablespoon Fresh Cilantro, chopped (or 1 teaspoon dried)
- 1 Tablespoon Fresh Parsley, chopped (or 1 teaspoon dried)
- 1/2 Tablespoon Fresh Thyme, chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon crushed red pepper (or 1/4 teaspoon cayenne pepper)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 cups chicken stock or broth (you can use vegetable stock or water)
- Sea Salt
- Freshly Ground Black Pepper
- 1 tablespoon sugar (optional)
- 1/2 cup flour
- 1/2 cup butter or extra virgin olive oil
In a large stock pot over low heat, add extra virgin olive oil and butter. When butter is melted, stir to mix oil and butter. Add onion, garlic, carrots and celery. Sprinkle with sea salt, stir and cook until onions are soft and semi-translucent but not brown. Add basil, cilantro, thyme, red pepper, parsley, Stir to combine. Add tomatoes and chicken stock. Turn up heat and bring to a boil, stirring frequently. Reduce heat to simmer. Cover and simmer until tomatoes are broken down (about an hour). Remove from heat and let cool at least 15 minutes. Using a stick blender, puree the mixture. (Or using a blender puree in batches.) Using a mesh strainer push mixture through to remove skins and seeds.
If you like your soup thin, then serve as is with garnishes of your choice. Ideas are a slice of lemon, a basil leaf, croutons, crackers or french bread.
If you like your soup thick like me then read on…
In a 2nd stock pot, add butter/oil and flour. Stir to mix well (this is a Roux, which will thicken the soup). Cook on medium low heat STIRRING CONSTANTLY until medium brown (about the color of peanut butter). NOTE: If you burn it…start over…do not use this in your soup, it will ruin it! Making roux is considered an art form, as it burns very easily. The key is patience and CONSTANT stirring. It won’t burn or scorch if you keep stirring and you don’t have your heat too high. If you have never mad e a roux, I suggest using extra virgin olive oil, as it has a higher burning point than butter, therefore will be less likely to burn or scorch. I actually cheat a bit and use both. Half olive oil, half butter. I get the butter taste with less chance of burning. When the roux has reached medium brown, add about 1/2 cup of the strained tomato mixture and stir well to combine until there are no lumps. SLOWLY add the rest of the tomato mixture and stir well to combine. Simmer for about 15 minutes to thicken.
Cream of Tomato Soup
Follow recipe as above. In the last few minutes of simmering, add 1 cup heavy cream or sour cream and stir well to combine.
If you like your soup thin, (and at this point it will be REALLY thin) then bring mixture to a simmer to reheat and serve as is with garnishes of your choice. Ideas are a slice of lemon, a basil leaf, croutons, crackers or french bread.