A freshly made tomato soup is simply fantastic, takes barely any time to make (unless you grew the tomatoes like we did), and served with croutons or grilled cheese…well, it’s one of my favorite meals.
Fresh & Light Tomato Soup
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoon flour
- 2 cups chicken broth/or stock, low salt
- 2 pounds ripe tomatoes rough chopped, heirloom tomatoes are delicious
- 2 teaspoons sugar
- 1 teaspoon tomato paste
- 2 tablespoons fresh basil leaves rough chopped
- 2 to 3 tablespoons of 1/2 & 1/2 or cream, if you prefer a creamier texture and flavor
- ¾ teaspoon salt
- ½ teaspoon pepper
- Heat the oil over medium high heat and sauté the onion and garlic until translucent. Add the flour and stir over the heat until incorporated.
- Add the broth, tomatoes, sugar, tomato paste, basil, salt & pepper. Increase heat to high and bring to a boil. Reduce and simmer for 30 minutes.
- Skim off any foam at the top
- With an immersion blender blend until smooth, or your could use a blender in small batches being careful to not fill above ½ full at a time. Add the 1/2 & 1/2 or cream if you like or omit – depending on your taste.
- Strain through a mesh strainer, if desired.
- Taste and adjust seasoning.
- Serve with croutons or grilled cheese!