Cream of Tomato Soup
A very “old” favorite of mine especially here in Florida as any month is a good month for tomatoes. This soup can be an elegant starter for a dinner party or just plain and simple “kid-friendly” lunch or dinner. As a child in elementary school it was always a day I bought the school lunch (there were not many of those days). I don’t know if it was the best cream of tomato soup I ever had, but it was served with Peanut Butter and Jelly sandwiches. I also seem to serve grilled tomatoes with various entrees which always inspires me to grill twice as many as I need, knowing that will kick-start a tomato soup day.
Cream of Tomato Soup
- 2 lbs. fresh tomatoes (peeled, seeded and chopped) or 1 (28 oz. can crushed tomatoes, juices reserved). (*If using grilled tomatoes, please note seasoning adjustment)
- 2 T. Butter
- 1 Medium Onion, chopped
- 1 Medium Carrot, peeled and finely diced
- 2 T. Flour
- 2 C. Chicken Broth
- 1 T. Tomato Paste
- 1 T. Fresh Basil or (1/2 t. dried basil)
- 1 T. Fresh Oregano or (1/2 t. dried oregano)
- 1 T. Fresh Thyme or (1/2 t. dried thyme)
- 1 C. Half and Half
- Salt and Pepper (as desired)
*(When using the grilled tomatoes you will need to peel and seed tomatoes and adjust the seasonings as they are made with a lot of the same seasonings.)
(For the grilled tomatoes: Cut in half, drizzle with olive oil. Sprinkle with basil, oregano and thyme and bake at 350 degrees for 20-30 minutes)
- Cut and “X” in the bottom of the tomatoes and blanch in boiling water for approximately 10 min.
- Remove skin and seeds from blanched tomatoes and put aside.
- In a large saucepan melt butter over medium heat. Add onion and carrot and cook stirring frequently until softened.
- Add flour and cook stirring constantly about 1-2 minutes.
- Add tomatoes with their juices, broth, tomato paste, basil, oregano and thyme.
- Bring to a boil, reduce heat to low and cover and simmer (at least 15 min.) and remove from heat.
- Use an immersion blender to purée soup until smooth. (You can use a food processor or blender in batches and then return to pan.)
- Heat and stir in half and half.
- Season with salt and pepper
- Add some croutons and fresh parsley
Special “THANKS” to Chef Mark Tafoya who helped me out one day when I almost ruined it! You can find him at www.remarkablepalate.com