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Cream of Tomato Soup

February 8, 2010

 

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

Ingredients

  • 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)

  Preparation

  1. Cut and “X” in the bottom of the tomatoes and blanch in boiling water for approximately 10 min.
  2. Remove skin and seeds from blanched tomatoes and put aside.
  3. In a large saucepan melt butter over medium heat.  Add onion and carrot and cook stirring frequently until softened.
  4. Add flour and cook stirring constantly about 1-2 minutes.
  5. Add tomatoes with their juices, broth, tomato paste, basil, oregano and thyme.
  6. Bring to a boil, reduce heat to low and cover and simmer (at least 15 min.) and remove from heat.
  7. Use an immersion blender to purée soup until smooth. (You can use a food processor or blender in batches and then return to pan.)
  8. Heat and stir in half and half.
  9. Season with salt and pepper
  10. Add some croutons and fresh parsley

 

 

Serves 4-6

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

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4 Comments leave one →
  1. February 9, 2010 21:22

    I’m not usually a tomato soup girl, but this looks amazing, especially with those roasted tomatoes! I popped over from Megan’s Cookin’. Megan and I are BFF Cookin’ Buddies. She’s a peach! Good luck with the blog!

    • February 11, 2010 00:49

      Hope you like it. The roasted tomatoes really add some zip to an old fashioned recipe.

  2. February 8, 2010 22:41

    I really should check my writing before I push the submit button. :/

  3. February 8, 2010 22:39

    Soup looks great an guess what? I’m the school lunch lady. I only work in the kitchen whan someone needs a day off but I go in a 10:30 and serve lunch. how funny but I always think Tomato soup an grilled cheese.
    I just looke again. Your subscribe button is inbedded in each post, leave those there. Put another button at the top of blog! 🙂

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