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A delicious soup using up lots of tomatoes from the garden. Can be served cold in summer (see instruction 7 for serving) or hot in winter (using Italian-tinned tomatoes).
- 24 ripe roma tomatoes or 1 (35 ounce) canpeeled Italian tomatoes, chopped
- 1⁄2 cup butter
- 2 tablespoons olive oil
- 1 large red onion, finely diced
- 1 small green pepper, seeded and finely diced
- 1 teaspoon chopped fresh dill or 1⁄2 teaspoon dried dill
- 1 teaspoon chopped fresh parsley or 1⁄2 teaspoon dried parsley
- 1 teaspoon chopped fresh basil or 1⁄2 teaspoon dried basil
- 1⁄4 cup tomato paste
- 2 tablespoons flour
- 4 cups chicken stock
- 2 tablespoons brown sugar (optional)
- salt & freshly ground black pepper
- 1⁄2 pint heavy cream
- 3⁄4 cup parmesan cheese, freshly grated
- Plunge fresh tomatoes in boiling water for a few seconds.
- With a small, sharp knife, remove skin.
- Cut into large dice and set aside.
- Melt butter with oil in large, heavy saucepan over medium heat.
- Add onion and pepper and saute until transparent, stirring occasionally, but do not brown.
- Add tomatoes, herbs and tomato paste and simmer, uncovered, slowly for 10-12 minutes, stirring often.
- Blend flour with ¼ cup of chicken stock to form a thick paste.
- Add to remaining stock along with brown sugar (if desired) and stir into simmering tomato mixture.
- Bring to a boil, and salt and pepper to taste.
- Reduce heat to an even simmer and continue cooking uncovered for 30 minutes.
- Stir often to prevent burning.
- Turn off heat and cool soup slightly.
- Preheat the broiler.
- Transfer cooled soup to blender in batches and puree.
- When the entire mixture has been pureed, return to saucepan.
- Heat but do not boil.
- Turn off heat.
- Cover soup to keep warm.
- Whip cream until stiff and gradually fold in all but 3 T of the cheese.
- Transfer soup to an ovenproof casserole.
- Top with dollops of the whipped cream.
- Sprinkle remaining cheese over top.
- Broil 6 inches away from flame for 30-60 seconds.
- Do not burn.
- Serve right away.
- This is also good as a cold soup do not broil the soup, just top with the whipped cream and cheese, or yogurt or sour cream and dill.
I like the recipe but I didn t have roma tomato but the ones in my garden rocked!