Recipe 343 - Fresh Cream of Tomato Soup

The garden is brimming with tomatoes!! What better meal then a cream of tomato soup with some cheese scones :)

I found this recipe that was simple and full of tomatoes. My tomatoes were a mix of types and colors, so the soup wasn't as red as a "traditional" tomato soup. I also used vegetarian bouillon with water instead of stock, left out the salt because the bouillon has enough. I had no cream so skim milk it was ;-) I used the immersion blender to puree it all.

I served it with a bit of fat-free Greek yogurt, chives from the garden and fresh pepper.

This was good!!! So much better then canned (of course). The Dragon was willing to try and while he didn't love it he did eat his very very small bowl without too much complaint. I loved this, I am not a fan of raw tomatoes but this soup because it was cooked, was spectacular. I could easily eat this every week (if only I had fresh tomatoes every week sigh...)

Cream of Fresh Tomato Soup
from http://www.asweetpeachef.com/entrees/cream-of-fresh-tomato-soup/

• 3 Tbs olive oil
• 1 1/2 cups chopped red onions (2 onions)
• 2 carrots, unpeeled and chopped
• 1 Tbs minced garlic (3 cloves)
• 4 lbs vine-ripened tomatoes, coarsely chopped (5 large)
• 1 1/2 tsp sugar
• 1 Tbs tomato paste
• 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
• 3 cups water
• 1 bouillon cube 
• 3/4 cup milk

1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, stock, and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

2. Add the cream to the soup and blend. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Servings: 6