Prep 15 mins
Cook 35 mins
Posting this for safekeeping, since I'm postively drowning in recipe clippings and cards. I don't usually like cream soups, but this one I love! Recipe from Wilson Farms in Lexington MA. Servings are a guess.
- 2 cups chicken broth
- 4 cups ripe tomatoes, peeled, seeded and chopped (approx. 5 large tomatoes)
- 1⁄3 cup coarsely chopped sweet onion
- 1⁄2 cup coarsely chopped celery (I usually use about 3 large ribs)
- 1⁄2 teaspoon sugar
- 1⁄2-1 cup light cream
- 1 tablespoon fresh basil (optional) or 1 tablespoon fresh dill, chopped (optional)
- salt, to taste
- fresh ground pepper, to taste
- Place all ingredients except the cream and basil or dill (if using) in a large saucepan. Simmer for approximately 30 minutes, or until veggies are soft.
- Using an immersion blender, puree the veggie mixture to your preferred smoothness (I like to have some tomato chunks in it, so I leave it a little chunky. If I accidentally over-puree it, I'll cheat and add a small can of diced tomatoes).
- Add light cream (start with 1/2 cup and add more to taste -- amount will depend on flavor of the tomatoes). Heat soup gently over low heat.
- Before serving, stir in fresh herbs (if using), and season to taste with salt and pepper. Serve soup hot or chilled, whichever you prefer (hot is my preference).
A very good soup and a great way to use up my tomatoes and basil! I cooked the onions and celery in a bit of olive oil first, then proceeded. To boost the tomato flavor I added 8 oz. tomato sauce to the mix. After reducing the soup a little I added a splash of heavy cream because that's all I had in the house. I gave it a whoosh with the hand blender, but left a little chunky texture. We'll be having this again.
Lovely and easy. Was short the fresh tomato, used the canned and I didn't have cream so I used a can of fat free evaporated milk. I "gourmet-it-up" with a bit of sherry. Decadent. I love recipes like this that are forgiving and rewarding.
When I told my husband I was making tomato soup, he looked alarmed and said he'd only eat it with grilled cheese sandwiches. So I served the soup with the sandwiches, but he said the soup was really good and he'd eat it on its own. My picky son even ate it! I used tomatoes grown in our yard and added a bit more sugar (about 1 Tbsp) and a bit less cream (1/3 cup). I pureed it all in a blender, and then strained it for seeds and skin (which I hadn't removed). Thanks for posting this delicious, easy recipe!