Essex County Field Tomato Soup

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is a terrific way to use field tomatoes. The soup freezes well, so you can enjoy a fresh taste of summer later in the year, and it is equally good served chilled. The Ontario Harvest Cookbook

Ingredients Nutrition

Directions

  1. Cut tomatoes in half; cut out any tough pieces at stem ends.
  2. In large stainless steel or enamel saucepan, combine tomatoes, stock, onions, basil, sugar, Worcestershire sauce, garlic, bay leaf, salt and pepper.
  3. Bring to boil over high heat, stirring occasionally.
  4. Reduce heat to medium-low, simmer, covered, for 30 to 40 minutes, stirring occasionally, until tomatoes are very soft.
  5. Remove from heat; let cool slightly.
  6. Discard bay leaf.
  7. In blender, process soup in 2-cup batches until smooth.
  8. Rub through a sieve to remove tomato skins and seeds.
  9. Return to rinsed-out saucepan; heat over medium-high heat, stirring occasionally.
  10. When hot, ladle into warm soup bowls; float a basil sprig in each bowl.
  11. Makes 4 servings.

Reviews

(1)
Most Helpful

I made this recipe to use up 50 pounds tomatoes which turned out a total of 11 gallons(uk)which I gave away to friends and neighbours.At the end of the harvest we had a huge surplus so I I got hold of a steel gas boiler put everything into it cut up veggies ,boiled until thick then bottled it in 127 pint jars put them into the shed when tasted it was excellent

tony sexton October 03, 2005

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