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8/11/11

Homemade Cream of Tomato Soup with Fresh Tomatoes and Basil.......Yummmm

Fresh and Homemade Tomato with Fresh Basil Soup.
As I was filling out papers and doing long neglected filing in the early afternoon hours, I heard the unmistakable low groan of the electric garage door opener. Brian, my sweetie (husband) surprised me by dropping in with two bags of fresh tomatoes from one of his loyal customers. It has been quite a generous week for some of his loyal and long time clients. This is the second time he came home with tomatoes and one fellow smoked a pork butt and sent it along with 2 different kinds of relish. I am touched by their generosity and thoughtfulness.

At any rate thank you one and all if you happen to read this.

Brian loves homemade tomato soup made with fresh tomatoes and basil so I got a kettle going this afternoon. Here is what I use:

3 T. olive oil
1 lg. red onion and 1 lg. sweet white onion peeled and halved
2 lg. carrots peeled
4 cloves fresh garlic chopped fine
6-7 large red ripe tomatoes with the skins slipped and cored
2 T. sugar
1 1/2 -2 T. tomato paste
1/4 C. fresh basil leaves plus more for garnish, washed
4 C. homemade chicken stock ( you can use canned or reconstituted)
1 T. kosher salt
1/2 T. black pepper
1 C. heavy cream
3 T. soft butter
1/4 C. flour

Using the shredding blade of the food processor run the carrots and onions through until all are shredded.

Heat the oil in a heavy bottomed soup kettle and add the shredded vegetables. Saute them for 10-12 minutes over medium heat stirring occasionally while you chop the garlic. Using my hands I mash the tomatoes. When the carrots and onions are tender add the garlic and cook another minute or two.

Add the tomatoes, sugar, tomato paste, chopped basil, chicken broth, salt, and pepper stirring until well combined. Bring the pot to a full boil then reduce the heat to a simmer and cook with the lid off for about 50 minutes. The tomatoes should be very tender.

Add the cream and either process with a stick blender, run through a food mill, or run in batches through a blender. Return the soup to the kettle and mix together in a coffee cup 3 T. soft butter and 1/4 C. flour until a paste forms. Whisk the flour and butter mixture into the now lukewarm soup. Continue whisking and return to a medium high flame and heat just to the boiling point. The soup will thicken slightly and is then ready to be ladled into bowls for serving.

Serve garnished with fresh basil leaves along side saltine crackers and grilled cheese sandwiches. YUMMMMM.......

2 comments:

89ea99da-e4f3-11e2-9a72-000bcdcb2996 said...

for the tomato paste and the chicken stock what size cans did you use?

Diane Cosby said...

Well.....you only need 2 tablespoons of tomato paste so I try to buy it in the tubes and just squeeze out what I need and recap and refrigerate. Or if I buy it in a can I freeze what I don't use in small packages, usually 1-2 tablespoons as a lot of my recipes call for small amounts of tomato paste. As for the chicken stock I freeze it in one quart containers so I don't buy in cans. There are 8 ounces in a cup and 32 ounces in a quart if that helps. I also just use boullion cubes sometimes. one per cup of water then I throw in 1-2 extra cubes to fortify...hope this helps.. Diane