Summer is tomato time around here. I had tomato salad last night and for lunch I had homemade tomato soup, had it yesterday too. It is all gone but I am wishing I had another bowl in the fridge for tomorrow. Last October I made a big batch and froze it in plastic containers, each two servings. I felt like I was back in a sunny summer day whenever I had it for lunch last winter. I add the cream before serving; not before freezing, FYI.
So make some, it is Ina Garten’s recipe simplified a tad. If you don’t like it creamy leave out the cream or use half and half or whole milk for less calories. If you are a vegetarian use veggie broth instead of chicken broth. You can strain it but I prefer it unstrained and chunky. It has a fair amount of garlic which you can reduce as wished. I cut back on the salt but you can cut it even further as you wish.
Your family will love this soup with a sandwich or salad. It is naturally gluten free. GF croutons would bring a lovely crunch to it if you have any. I make it a lot in late summer, commonly used recipe…I never think to take pictures of the process. Next batch!
Cream of Tomato Soup
3 tablespoons extra virgin olive oil
1 1/2 cups chopped red or yellow onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5-6 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
2-3 cups chicken stock, preferably homemade
1-2 tsp. kosher salt
1/2 to 1 tsp. freshly ground black pepper
3/4 cup heavy cream/half and half or whole milk
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Or: use your Instant Pot Electric Pressure Cooker to make it; saute as per recipe in the pot, add the rest of the ingredients and put the lid on and cook under pressure 20 minutes. You might have to blend it a bit with an immersion blender. I sometimes leave off the cream but my next paragraph is how to add that….
The finish: Add the cream or milk to the soup and process it by blending with an immersion blender or run it through your food processor. I use my cute little boat motor blender and leave it chunky just as I love soup to be. Reheat the soup over low heat just until hot and serve plain or with julienned basil leaves and/or GF croutons. Enjoy!
Original post of this was way back in the summer of 2014. Minor changes and additions.