Fresh Tomato Soup

Did you know that the tomato soup from a can is not naturally that red? It’s like Kraft mac and cheese, that shade of orange is just not natural. True tomato soup is more of a soft orange. It really looks more like it was made out of carrots rather than juicy, ripe tomatoes.

So many years ago, when I still lived with my parents and went to high school, we had crates of tomatoes. It was September and my mom’s tomato plants were just laden with them. My mom already cans salsa and tomato sauce, but there were still too many. So I took to the web and found a tomato recipe. Over the years I created my own, which I will share with you today. It is so delicious, my brother who doesn’t like tomato soup loves this recipe. I suggest you try it.

[print_this]Fresh Tomato Soup

¼ cup olive oil
1-2 Large yellow onions, diced
2 tablespoons Lemon juice
1 teaspoon Rosemary
1 teaspoon Celery Seed
1 teaspoon Basil
18-20 ripe Roma tomatoes, quartered
½-1 1/2 cup Heavy cream or milk
Salt and pepper to taste
Fresh basil leaves (optional)
1. Using a heavy saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes.
Stir in tomatoes, lemon juice, rosemary, celery seed, and basil (you can add other spices than these, I just like these ones) and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid.
3. Puree soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds.
4. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy/light cream or milk to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste.
5. Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.

Serves 4-6.

I suggest adding those spices or others, it really makes the soup what it is. Another option is adding orange zest instead of or with the lemon juice. This is a good recipe to use your split tomatoes in because it comes out the same whether they’re firm or soft.

If you’d like to freeze it, freeze it after you puree the tomatoes. After defrosting it, then heat and add the cream/milk and fresh basil. It’s so delicious in the dead of winter to have a hot bowl of fresh tomato soup.[/print_this]

Let me know how it goes!

You can also view the recipe here:

Fresh Roma Tomato Soup on Foodista

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One thought on “Fresh Tomato Soup

  1. […] highly recommend this recipe as well, it’s my favorite tomato […]

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