homemade tomato soup

October 14, 2013 § 53 Comments

For this particular recipe a medley of tomatoes straight from the vine went into this garden tomato soup.  A very sweet and firm fleshed tomato called “Plum Lemon”, which is a russian yellow tomato that looks like a lemon!  An heirloom striped tomato which looks like a bell pepper and also harvested were several plum tomatoes to add to the mix.  Straight from the vine and into the soup pot.

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The yellow ones are not lemons…they are yellow plum tomatoes!

This soup had a slight tanginess to it as well as an herbal infused flavor which came from sprigs of fresh cut greek basil and thyme.  I chose to keep the sprigs whole and remove at the end in order to keep the soup texture silky smooth.   Both the thyme and greek basil seem to have a toughness about the leaves and I was looking for a nice smooth finish.

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I n g r e d i e n t s

  • 1 tablespoon olive oil
  • 8 tablespoons butter
  • 1 large onion, thinly sliced
  • 3 pounds tomatoes, coarsely chopped
  • a few fresh thyme sprigs
  • a few basil sprigs
  • 1 teaspoon salt
  • sprinkling of pepper
  • 4 cups vegetable or chicken stock
  • 1/4 cup flour
  • a pinch of sugar (optional)

M e t h o d

Place the oil and butter in a large heavy bottomed pot and heat until butter melts.  Add the onion and sauté over medium heat until soft, about 8-10 minutes.  Add the tomatoes, thyme, basil, salt and pepper and stir to mix.  Bring to a boil and cook over medium heat until the tomatoes have collapsed, 6 – 8 minutes.

While the tomatoes cook, heat the stock until beginning to boil.  Using 1/2 cup stock in a cup, whisk the flour to make a smooth paste.  Add the flour paste and the remaining broth to the pot and bring to a boil.  Simmer for several minutes on very low heat, stirring frequently.  Turn off heat and cool enough to handle.

Using a hand blender (or blender) purée the soup until well mixed.   On several occasions I have read by adding a pinch of sugar to tomatoes rather it be a sauce or soup, helps to soften the acidity of the fruit and boost the tomato flavor.  I did add a pinch of sugar and I can not say if this had an effect on the soup or not.  It was so delicious and it seems using fresh tomatoes right off the vine you can not go wrong.

At this point I passed the soup through a sieve to catch the skins and bits to achieve a silky smooth texture.  I think this step is optional, it was wonderful even left a bit rustic and chunky.

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Topped with oven toasted croutons, fresh grated pecorino cheese and a few greek basil leaves.

Serves 4.

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