Recipe: Cream of Tomato Soup From Fresh Garden Tomatoes
Tomatoes of all shapes and sizes have been in abundance this season!
Here is a recipe shared by our Volunteer Peggy Robinson.
This recipe allows for creativity to use what you have on hand or try new ingredients.
Servings: 4 cups or 2 bowls
can be scaled to serve more or less
Prep Time: Varied pending how many tomatoes are used
Cook Time: 3 hours
Total Time: 4 hours
Ingredients:
4–5 lbs tomatoes (mixed varieties - heirloom, roma, etc)
Olive Oil
Amabito No Moshio (seaweed salt) or your salt preference
Black Pepper
½ cup heavy cream (2 quarts puree → 1 cup cream)
Fresh basil leaves
Optional toppings;
Toasted pumpkin seeds
Fried shallots in olive oil
Toasted bread
Instructions:
Prepare & Roast the Tomatoes, Make a Puree, and Finish the Soup
Wash and sort the tomatoes. Cut off any bad spots.
Leave stems on for now; stems usually fall off after roasting.
Nestle tomatoes snugly in a roasting pan.
Drizzle with olive oil and sprinkle with salt.
Roast at 300°F for 2 hours.
Allow them to cool down, along with the olive oil/broth/paste created during roasting
Once they have cooled, run them through a chinois sieve (metal strainer) into your soup pot. This removes skins and seeds for the puree*
Move Puree to a pot along with the remaining olive oil/broth/paste
Add ½ cup heavy cream, ground pepper, and fresh basil.
Warm gently to a bare simmer—do not boil. Stirring as needed.
Taste and adjust salt, pepper, or cream as needed.
Let’s Eat!
Serve with one of the optional toppings, your favorite salad, side, or grilled cheese sandwich.
*Helpful Tip: if using heirloom tomatoes, they can make a lot of excess liquid. Feel free to put them in a pot and simmer to reduce some of the liquid
