1/16 Photos of Tomato Soup
Andi of Longmeadow Farm's Note:
"Found em!" I shouted to anyone that might be hovering near the country road mile we live on. A light rain shower just started, and there I was standing in the garden hunting down the last tomato that might be hiding. I found a couple of tomatoes nestled down beneath the sweet potato vines, large pepper plants leaves, and the numerous weeds that had continued to sprout even in the cool Fall weather. Mud was already caked to my old garden crocs, and my hands were also full of mud. Dexter the Mastiff sat quietly beside me, and was trying to stare down a brown caterpillar that was making it's way slowly across the earth. I turned, quickened my step down the dirt road with the dog beside me, carrying a half of dozen various sized tomatoes tettering in my arms and trying not to drop any along the road to home. I really wanted some tomato soup, and I just knew it would warm me up and Dex too. This recipe uses canned tomatoes, or you can use fresh ones too, like I did. I just peeled the tomatoes, put em' in the pot and went right along with the recipe from there. This recipe was loosely adapted from Cooks Illustrated.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil (a drizzle too)
- 1 small onion, chopped (don't have to be exact here)
- 1 garlic clove, minced
- 1 bay leaf
- 1 (28 ounce) can canned tomatoes
- 1 slice bread, crusts removed (any kind)
- 1 cup vegetable broth or 1 cup chicken broth
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon italian seasoning or 1/4 teaspoon oregano
- 1Heat 2 tablespoons oil in a soup pot, warmed over medium-high heat.
- 2Add onion, bay leaf, and garlic.
- 3Soften vegetables for 3 minutes.
- 4Add tomatoes and their juice, and broth.
- 5Mash up tomatoes with spoon of potato masher.
- 6Stir in torn bread.
- 7Add the Italian seasoning or oregano.
- 8Bring to just below a boil, reduce heat to med/low and cook till warmed, (not boiling).
- 9Add salt and pepper to taste.
- 10Remove bay leaf.
- 11Carefully scoop 3/4 cup tomato mixer out and run through a blender for a couple of seconds until mixed. Put pulsed tomato mixture in a bowl until all the tomato mixture is pulsed. (or use a hand mixer in pot).
- 12Warm again to piping hot in soup pot, dish into a cup to carry around with you, or in a soup bowl. Add toppings as desired. Drizzle with oil as desired.
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Nutritional Facts for Tomato Soup
Serving Size: 1 (232 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 119.0
- Calories from Fat 65
- Total Fat 7.2 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 389.4 mg
- Total Carbohydrate 13.1 g
- Dietary Fiber 2.5 g
- Sugars 5.7 g
- Protein 2.3 g
The following items or measurements are not included: