Fresh Tomato Soup

Submitted by Food Therapist

"This recipe has two variations - the original is vegan and pretty low calorie, the variation is a little bit heavier but I think completely worth it. You could always make it with skim milk for a little compromise. I love to make this at the end of the summer when there's an abundance of tomatoes from friends' gardens."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 6 beefsteak tomatoes, seeded and chopped
• 4 plum tomatoes, chopped
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried thyme
• 1 teaspoon salt
• 2 cups vegetable stock
• 1⁄8 teaspoon white pepper
• 2 tablespoons butter
• 2 tablespoons flour
• 1⁄2 teaspoon orange zest
• fresh basil (to garnish)

directions

1. In a heavy saucepan, heat oil and cook onions and garlic until tender.
2. Add tomatoes, herbs, stock, pepper and simmer 20 minutes.
3. If desired, strain through a mesh strainer.
4. In a clean saucepan, melt butter and add flour; cook 2-3 minutes to create a roux.
5. Add 1/2 cup of the tomato mixture to the roux and cook, while stirring, until thickened.
6. Add remaining tomato mixture and cook, stirring with a whisk, until hot and slightly thickened.
7. Stir in orange zest and serve garnished with fresh basil.
8. Variation: Omit stock and add milk during the roux phase. Add 2 tablespoons sherry with the orange zest.