Tomato Soup

This week at the grocery store I happened upon something I rarely see in the winter, ripe tomatoes.  They usually come to us from miles away, yellow and hard. As they ripen they never lose their grainy texture.  These tomatoes cannot compare to the smooth juicy flavor of a fresh field tomato.

I’m craving fresh food right now.  I long for spring when the asparagus pokes up. I’m waiting for the juicy peaches to come off of the tree. I am excited for the arrival of fresh beans from the garden. Until then I must make do with grocery store produce. Hopeful, I picked up the tomatoes and I am delighted with what transpired.

This Tomato soup is fresh and alive with flavor.  It was a touch of summer on this winter day.

Fresh Tomato Soup

Ingredients:

  • 12 Roma Tomatoes
  • 3 onions, roughly chopped
  • 2 cloves of minced garlic
  • 2 tbsp olive oil
  • 4 c chicken broth
  • 1 tin of tomato paste (156 ml or 5.5 oz)
  • salt and pepper to taste
  • 1 tbsp dried basil

Instructions

  • Place a large pot of water on the stove and bring to a boil.
  • Prepare a large bowl of cold water once the water is boiling.
  • Have another bowl available to catch the tomatoes once the skinning is complete.
  • Working quickly place the tomatoes in the boiling water.  Leave them in until their skin is loose.  This does not take long at all.
  • Once the skin begins to loosen, take the tomatoes out and place them in the cold water.
  • One by one peel the loosened skin off of the tomatoes and put them in the waiting bowl.
  • Once finished cut the tomatoes in half and remove any tough pieces.
  • Set the tomatoes aside.
  • In a large soup pot saute the onions and garlic in the olive oil on medium heat until softened.
  • Add tomatoes and chicken broth.  Bring to a boil.  Once the mixture has boiled turn down the heat and simmer on medium for 20 minutes or until tomatoes are soft.
  • Once the tomatoes are soft remove the soup from heat and blend the mixture.
  • Add tomato paste and basil to the soup and whisk until everything is combined.
  • Return to heat for approximately 5 more minutes.
  • Add salt and pepper to taste.
  • Serve and Enjoy!

Extra Information:

  • Skinning tomatoes is easy so don’t be intimidated.  You can also buy cans of skinned whole tomatoes if you’re so inclined.
  • This is a great starter soup for a dinner party as it’s light and flavorful.
  • If you’re serving it up for lunch it pairs nicely with grilled cheese.
  • This is easy to prepare gluten free if you ensure your chicken broth is gluten free.

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9 responses to “Tomato Soup

  1. This sounds like a wonderful tomato soup, rich and full of flavour. Thank you for sharing it, and for linking up to Feed Me Tweet Me Follow Me Home Friday. Have a lovely weekend!

  2. Your soup looks delicious and sounds perfect for an overcast day! I am visiting from Feed Me Tweet me Follow Me Home and am your newest follower.

  3. OH!!! I love tomatoe soup and with basil even better. Thanks for stopping by and visiting.

  4. Nice! I love tomato soup, last year tomatoes didn’t do very well here in Vancouver, but I got a few, made a sauce and froze them until I could share it with some friends. A couple weekends ago I pulled them out and made Burmese Egg Curry for a dinner we had with a vegetarian friend and she loved it. Thanks for sharing!

    • I adore Curry! Tomatoes are a tricky crop and I hope that we get good ones this year. Last years weren’t the best in our area either. Thanks for dropping by!

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