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Quick Tomato Soup
If your memories of tomato soup consist of a canned variety which only seemed edible within the confines of a bomb shelter, I urge you to try this homemade local version. You can make it in about the time it takes to heat up the canned version and it will forever change your opinion of tomato soup.
Make sure that you use extremely ripe, if not over-ripe tomatoes for this. You can also add some chopped fresh herbs, basil, and thyme. Garlic and roasted peppers are also a good addition, or maybe a dollop of crème fraiche on top, sprinkled with fresh dill.
If you want to make a thinner tomato soup it's nice to add some seasonal fresh vegetables to it, such as green beans, potatoes, peas, and corn. You could even add some tiny meatballs and your kids will love it. I made the traditional version and found it to be just full of flavor.
INGREDIENTS
| 4‑5 | large very ripe tomatoes |
| 2 tsp | salt (adjust seasoning to taste) |
| 1/4 cup | flour |
| 3 cups | water |
| 1/2 cup | heavy cream |
PREPARATION:
Method
- Cut up tomatoes into large chunks and blend in a blender or food processor, adding water if necessary to blend tomatoes well.
- Place in a large pot over medium heat. Continue blending with remaining tomatoes until they are all well blended. Add remaining water and flour and blend until smooth.
- Add heavy cream and salt. Cook until desired thickness is achieved.
This recipe is from The 100 Mile Diet website.
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