Fresh Tomato Soup
- 2 lb. ripe plum tomatoes, peeled
- 2 tsp olive oil
- 1 large sweet onion, chopped finely
- 1 carrot, chopped finely
- 2 celery stalk, chopped finely
- 2 garlic cloves chopped finely or crushed
- 2 sprigs fresh marjoram or ¼ tsp dried marjoram
- 2 cups water
- 4-5 tbsp. heavy cream, plus extra to garnish
- 2 tbsp. chopped fresh basil leaves
- salt and pepper
Cut the tomatoes in half and scrape the seeds into strainer set over a bowl to catch the juice. Reserve the juice and discard the seeds. Chop the tomato flesh into large chunks. Heat the olive oil in a large pan. Add the onion, carrot and celery and cook over medium heat for 3-4 minutes, stir occasionally. Add the tomatoes and their juice, with the garlic and marjoram. Cook for 2 minutes. Stir in the water, reduce the heat, and simmer, covered, for about 45 minutes or until vegetables are very soft. Stirring occasionally. Let the soup cool slightly, then transfer to a blender or food processor and puree until smooth, working in batches, if necessary. (If using a food processor, strain off the cooking liquid or moisten them, then combine with the remaining liquid.) Return the soup to the pan and place over medium- low heat. Add the cream and stir in the basil. Season with salt and pepper and heat through; do not let boil. Ladle the soup into warmed bowls and swirl a little extra cream to each serving. Serve at once. Serves 4.
We used Sister Schuberts Dinner Rolls. Follow package preparation directions.
- 1 tsp. dill seeds
- 1 tsp. poppy seeds
- 1 tsp. sesame seeds
- ½ tsp. coarse salt
In a small bowl, stir together the dill, poppy, sesame seeds and salt. Brush topping on rolls with a little soft butter. Bake and serve with Fresh Tomato soup.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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