Easy Farmstand Fresh Cream of Tomato Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Posting this for safekeeping, since I'm postively drowning in recipe clippings and cards. I don't usually like cream soups, but this one I love! Recipe from Wilson Farms in Lexington MA. Servings are a guess. Ingredients:
2 cups chicken broth |
4 cups ripe tomatoes, peeled, seeded and chopped (approx. 5 large tomatoes) |
1/3 cup coarsely chopped sweet onion |
1/2 cup coarsely chopped celery (i usually use about 3 large ribs) |
1/2 teaspoon sugar |
1/2-1 cup light cream |
1 tablespoon fresh basil (optional) or 1 tablespoon fresh dill, chopped (optional) |
salt, to taste |
fresh ground pepper, to taste |
Directions:
1. Place all ingredients except the cream and basil or dill (if using) in a large saucepan. Simmer for approximately 30 minutes, or until veggies are soft.
2. Using an immersion blender, puree the veggie mixture to your preferred smoothness (I like to have some tomato chunks in it, so I leave it a little chunky. If I accidentally over-puree it, I'll cheat and add a small can of diced tomatoes).
3. Add light cream (start with 1/2 cup and add more to taste - amount will depend on flavor of the tomatoes). Heat soup gently over low heat.
4. Before serving, stir in fresh herbs (if using), and season to taste with salt and pepper. Serve soup hot or chilled, whichever you prefer (hot is my preference).
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