How to Make Tomato Soup from Fresh Tomatoes

How to Make Tomato Soup from Fresh Tomatoes How to Make Tomato Soup from Fresh Tomatoes You can make tomato soup form the fresh tomatoes grown in your own garden or brought from the farmer’s market. There are a large number of recipes to make the soup with some additional set of ingredients. The soup can be made within a few minutes and served to your guests as an appetizer along with a wide variety of dishes.

Ingredients

1 onion, diced
2 cloves garlic, minced
6 beefsteak tomatoes, seeded and chopped
4 ripe roma tomatoes, chopped
1/2 teaspoon of dried basil leaves
1/2 teaspoon of dried thyme leaves
1 teaspoon of salt
2 cups of chicken or vegetable stock
1/8 teaspoon of white pepper
2 tablespoons of butter
2 tablespoons of flour
1/2 teaspoon of orange zest
2 tablespoons of olive oil

Instructions

1. Add the olive oil to a heavy saucepan and put it on heat. Add the chopped onion and minced garlic to the hot oil and sauté till the vegetables turn tender.
2. Now add the chopped tomatoes along with the dried basil and thyme leaves, salt, and white pepper. Mix the ingredients well and stir in the chicken or vegetable stock. Reduce the heat to simmer and cook for about 20 minutes. Remove the saucepan from heat and strain the soup through a fine strainer.

3. Clean the saucepan and melt butter again by putting it on heat. Add the flour and cook for about 2 to 3 minutes by stirring frequently. Now add approximately ½ cup of the prepared tomato mixture and stir till the mixture starts thickening. Add the remaining tomato mixture to the saucepan and cook till the mixture starts thickening and becomes hot. Use a wire whisk to stir the soup during cooking. Now stir in the orange zest and mix the soup during cooking.
4. The soup is ready. Transfer these to soup bowls and entertain your guests with hot tomato soup.

Ingredients

3 tablespoons of good olive oil
1 1/2 cups chopped red onions
2 carrots, unpeeled and chopped
1 tablespoon of minced garlic
4 pounds of vine-ripened tomatoes, coarsely chopped
1 1/2 teaspoons of sugar
1 tablespoon of tomato paste
1/4 cup of packed chopped fresh basil leaves, and julienned basil leaves, for garnish
3 cups of chicken stock
1 tablespoon of kosher salt
2 teaspoons of freshly ground black pepper
3/4 cup of heavy cream
croutons for garnishing

Instructions

1. Add the olive oil to a large and heavy-bottomed pot and put the pot over medium-low heat. Now, add the chopped red onions and carrots to the hot oil and sauté for about 10 minutes or till the vegetables turn tender. Add the minced garlic and cook for another minute.
2. Add the coarsely chopped tomatoes, sugar, tomato paste, basil leaves, chicken stock, kosher salt, and ground black pepper to the pot. Mix all the ingredients well and bring the soup to a boil. Reduce the heat to simmer and cook the soup for 30 to 40 minutes or till the tomatoes become tender.
3. Add the heavy cream to the cooked soup and process the soup through a food mill. Once the soup is transferred into a bowl, discard the dry pulps.
4. Hot the soup and garnish with julienned basil leaves and croutons before serving.