Tomato Soup, Three Ways

Makes 4 servings

Time: 30 minutes

Make this with fresh tomatoes in late summer. The rest of the year, use good canned tomatoes.

2 T extra-virgin olive oil or butter

1 large onion, sliced

1 carrot, peeled & diced

Salt & freshly ground black pepper to taste

3 C cored, peeled, seeded, and chopped tomatoes (canned are fine; include their juice)

1 t fresh thyme leaves or � t dried thyme or 1 T minced fresh basil leaves

2 to 3 C chicken, beef, or vegetable stock, preferably warmed

Minced fresh parsley or basil leaves for garnish

  1. Place the oil or butter in a large, deep saucepan or casserole and
  turn the heat to medium.  A minute later, add the onion and carrot.  Season
  with salt and pepper and cook, stirring, until the onion begins to soften,
  about 5 minutes.
  2. Add the tomatoes and the herb and cook until the tomatoes break up,
  about 10 minutes.  Add 2 cups of stock.  (You may prepare the soup in
  advance up to this point.  Cover, refrigerate for up to 2 days, and
  reheat before proceeding.)  Adjust seasoning; if the mixture is too
  thick, add a little stock or water.  Garnish and serve.

Pureed Tomato Soup

Increase the tomatoes to 4 cups and reduce the stock to 1 cup. When the soup is done, puree it carefully in a blender or pass it through a food mill. Reheat, garnish and serve, preferably with croutons.

Cream of Tomato Soup

In the above variation, substitute 1 cup cream or half-and-half for the stock, added just before pureeing. Cookbook: How to Cook Everything Typed by: Susan

Contributed by: Edit

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