Fresh & Creamy Tomato Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a great end of summer recipe for all those home grown tomatoes. Light and refreshing by itself or with a grilled cheese sandwich. Ingredients:
3 lbs plum tomatoes |
1 cup stock, i use homemade roasted vegetable stock, you can substitute chicken or 1 cup regular vegetable stock |
3 garlic cloves, minced fine |
3 shallots, minced fine |
8 basil leaves, rolled & sliced thin |
2 oregano sprigs, leaves stripped from stems |
1 cup whipping cream |
2 tablespoons extra virgin olive oil |
Directions:
1. Boil tomatoes in a pot of water until skins crack, remove and place in a bowl of cold water to cool.
2. When cool, peel and cut off stem ends. Squeeze out seeds and chop coarsely.
3. In a large pot, heat oil and add garlic and shallots. Saute until tender.
4. Add tomatoes, broth, basil, and oregano; bring to a boil then reduce heat and let simmer for half an hour, while stirring occasionally.
5. Add whipping cream and continue to simmer while stirring for another 5 minutes.
6. Garnish with cheddar or Parmesan cheese.
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