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Tomato Soup
Difficulty Level Easy
My husband and daughter went off to to a farmers' market this morning in the teeming rain. I hate to leave the cottage at the best of times, so I took a pass on the trip, but exhorted them to bring me back lots of stuff. And they did. Golden cauliflower, beautiful baby spinach, peas, beets and a whole basil plant and more were overflowing from the baskets they brought home. Happily, they also brought the first of the heirloom tomatoes for this season.
I already had a basket of field tomatoes that needed to be used up, so the heirloom tomatoes spurred me to get to it. Normally, I would make a simple tomato sauce for my homemade pasta which is one of my favourite meals, but I somehow ended up with a child who doesn't care for tomatoes. I ended up making a tomato soup that I could eat when she wasn't at home.
This is a very plain soup that lets the flavour of field tomatoes shine. I tossed in a handful of the baby spinach just for the heck of it, but I don't think it made that much difference to the overall taste. Personally, I ascribe to the view that a good field tomato doesn't need a lot of help from any other ingredients, so I kept the soup simple.
I peeled the tomatoes after putting them in the sink with some hot water for five minutes or so, butI didn't bother seeding them. I didn't notice the seeds at all once I had pureed the soup.
INGREDIENTS
| 1 tbsp | olive oil |
| 1 | small onion, diced |
| 1 clove | garlic, minced |
| 6 | field tomatoes, skin removed, roughly chopped |
| 1 tsp | thyme |
| 1 tsp | marjoram |
| 3 cups | chicken stock, vegetable stock or water |
| 4 | fresh basil leaves, roughly torn |
| salt and pepper to taste | |
| 1 tbsp | sour cream for garnish |
PREPARATION:
- Heat olive oil in a large pot and add onions. Cook until translucent, about 5 minutes. Add garlic and cook for another 2 minutes.
- Add tomatoes and herbs and let cook until the tomatoes begin to break down, about 10 minutes.
- Add stock or water and bring to a boil. Reduce heat and simmer for about 10 minutes. Puree using an immersion blender. Test for salt and pepper. Ladle soup into a bowl, add sour cream if using, and add basil.
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