Wednesday, August 5, 2015

Perfect tomato soup {no dairy}

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Got tomatoes? I'm not growing any this year, but I often buy "second" heirloom tomatoes at the farmers market. They're a little soft and scarred, but they taste the same and they're much cheaper. And they're perfect for tomato soup.

I've seen tomato soup recipes that add sugar and baking soda to smooth out the flavors and balance the acid in the tomatoes. I don't. I want my tomato soup to taste like tomatoes. I don't add cream, either, although I guess you could. Personally, I think it's great just the way it is.

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Perfect Tomato Soup
Six ingredients, half an hour, and a good blender: That's all you need to make this perfect classic tomato soup.
  • 2 Tablespoons olive oil
  • 1 yellow onion, peeled and chopped
  • 1 carrot, grated or shredded
  • 3 pounds fresh ripe tomatoes, chopped
  • 4 cups chicken stock
  • 1/4 cup fresh basil, roughly chopped or torn (optional)
  • salt and pepper to taste
Heat the olive oil in a large pot over medium heat. Add the onion and carrot. Cook until the vegetables have softened, about 5 minutes.Add the tomatoes, chicken stock and basil (if using). Bring to a boil, turn down the heat, and simmer about 20 minutes, until the vegetables are very soft.Puree the soup in a blender (or in the pot using a hand-held blender) until very smooth. Taste and adjust seasoning with salt and pepper as needed. Serve hot.
Prep time: Cook time: Total time: Yield: 8 servings

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