Homemade Fresh Tomato Soup

Tomato soup made from fresh garden tomatoes and sweet Vidalia onions. It's a light meal even on a hot summer day.

Fresh Tomato Soup

I threw this Homemade Fresh Tomato Soup together recently and was just thrilled with the results. I'm not one to knock the red and white can of Campbell's tomato soup, because that is what I grew up on and have fond memories of - and it'll always have a place in my pantry. This homemade version is sure a nice change of pace however, and the flavor is just outstanding.

When I talk about large tomatoes here, I'm talking about the huge, heavy tomatoes, one of which will literally spill over in the palm of your hand. If the tomatoes you are using are much smaller, you'll have to double or even triple them.  You can also leave the soup chunky if you prefer, but I pureed it using my immersion blender. If you don't have one of these kitchen tools, they are mighty handy, especially with hot soups, but you can also very carefully transfer the soup to a food processor or blender in batches to puree it. Add a nice, grilled cheese sandwich and you have one fine meal right here! Enjoy.

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Recipe: Homemade Fresh Tomato Soup

From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 30 min |

Yield: About 4 to 6 servings

Ingredients

• 6 extra large tomatoes, peeled and chopped
• 1 tablespoon of olive oil
• 1 cup of chopped Vidalia, sweet or yellow onion
• 1 stalk of celery, chopped
• 2 cloves of garlic, minced
• 1 tablespoon of tomato paste
• 1 can of Rotel diced tomatoes, drained
• 2 cups of chicken stock
• 2-3 tablespoons of brown sugar
• 2 teaspoons of kosher salt
• 10 turns of the pepper grinder
• 2 tablespoons of butter
• Heavy cream, to garnish
• Shredded cheese, to garnish
• Chopped fresh basil, to garnish

Instructions

Remove the skins of the tomato and chop, reserving any juices. Heat olive oil in a stock pot and add the onion and celery. Saute until tender, about 5 minutes. Add the garlic and cook another minute. Add the tomato paste; cook and stir 5 minutes. Add the chopped tomatoes with their juices, Rotel, chicken stock, brown sugar, salt and pepper. Bring to a boil, reduce heat, and simmer for at least 30 minutes, or longer.  Use an immersion blender, food processor, or blender to puree, if desired. Add butter, stir until incorporated, taste and adjust seasonings as needed. Garnish as desired.

Cream of Tomato Soup Variation:  Add in 1/2 cup of heavy cream to soup pot, heat through, garnish and serve.

Note: This is a great place to use slow roasted tomatoes. This soup can also be made by substituting 2 large (28 ounce) canned whole tomatoes when fresh aren't at peak, but do try to use fairly fresh cans, as older ones that have been sitting around the pantry for awhile tend to have a metallic taste to them. You can sometimes counter that taste by adding a bit of baking soda (1/4 to 1/2 teaspoon) to the soup, or try squeezing in a bit of fresh lemon juice.

Source:  http://deepsouthdish.com

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Posted by Mary on September 06, 2010

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