This is one of those recipes that we make whenever we have a pile of fresh tomatoes that need to be used up. And it happens to be that time of year, doesn't it? (I wrangled 30 pounds of tomatoes into submission yesterday and have a pantry full of whole tomatoes and salsa!) I have a few leftover tomatoes from my Dad's greenhouse, so we'll be making this later on today. I have no idea what happens to the tomatoes and other ingredients as it's coming together, but it's positively magical. The flavour is incredible. It's quick, easy, healthy, and delicious, and definitely one of my top three favourite soups. (This is another one, great for this time of year.) The boys are guaranteed to sit quietly and eat everything in their bowls, and that's saying something.
The original recipe is from Everyday Food.
- 1 tablespoon extra-virgin olive oil
- 1 large red onion, chopped
- 1 garlic clove, chopped
- coarse salt and ground pepper
- 3 large tomatoes (about 2 pounds total), cored and chopped
- 1 cup low-sodium chicken or vegetable broth
- 1/4 cup heavy cream
- In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes. Add tomatoes and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.
- Add broth and 1 cup water. Simmer until tomatoes are very soft, about 10 minutes. In batches, puree soup in a blender (use caution when blending hot liquids). (Sherrie note: an immersion blender is much easier and less messy!) Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.