This Cream of Fresh Tomato Soup is the most delicious, comforting soup ever! The perfect way to use up the last of your summer garden tomatoes.
Happy Monday my friends! I hope everyone had a great weekend.
I can’t believe tomorrow has been a week since my son Zach got married. Thank you to my friends and family who sent me pictures they took since it will be a few weeks before we get the pictures from their photographer. I promised on Friday I would share some pictures and give a quick run down so here it goes.
The day was almost perfect except for just a couple little hiccups.We’d been watching the weather for a full week before the wedding and it kept showing that it was going to be cloudy with thunderstorms. So when we woke up Tuesday morning to blue skies and sunshine, we were so happy and felt so lucky.
They weren’t getting married until 1:00 PM, but we weren’t worried at all because it was so beautiful outside. We went into the temple with blue skies and sunshine and 10 minutes before Zach and Kaylee came out for pictures, it had turned ugly and gray outside and started dumping rain. I wanted to cry!My friend Diane (who was also our florist) got drenched while she passed out the flowers to the groomsmen and bridesmaids. She was seriously a rockstar that day and her husband was too. He walked around holding two large umbrellas over Diane, the photographer and/or anyone else who was getting wet.
We couldn’t find a dry cleaner who would clean it in time, so we took it to our house. While Kaylee’s cousin stitched a ripped seam, Kaylee, a few of my boys and I washed her dress in our kitchen sink. We then had four hair dryers going at once which caused a circuit to blow . . .LOL! We all just had to laugh so we wouldn’t start crying.The reception was amazing and I couldn’t believe the amount of love and support shown that night. Thank you to all of our friends and family who came. I’ve had so many people asked me if I’m so relieved it’s over, and honestly, I’m sad that it is. It was seriously such a fun day (even with the rain) and I hated to see it end.
Ok, sorry that ended up longer than I had planned, so let’s talk soup.
If your garden is still overflowing with tomatoes like mine is, then I have the perfect soup for you to make today. This Cream of Fresh Tomato Soup is one of the most delicious tomato soups you’ll ever have.I always make a double batch and then freeze the leftovers. I love being able to pull it out of the freezer for a quick meal. Grilled cheese sandwiches with this soup is ultimate comfort food. . . it’s my favorite.
Even my pickiest eaters (ahem, Braydon) who hate tomatoes, love this soup.
I’ve made a double batch of salsa, a double batch of this soup, made BLTs, given oodles of tomatoes away and my garden is still overflowing with them (overflowing might actually be an understatement). I guess it’s time to make more of this soup!
Have a great week!
- 3 tablespoons olive oil
- 1/2 cup onion, chopped
- 2 carrots, unpeeled and chopped
- 1/2 tablespoon minced garlic
- 4 pounds vine-ripened tomatoes, coarsely chopped (about 5 large)
- 1 1/2 teaspoons sugar (or more to taste)
- 1 tablespoon tomato paste
- 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
- 3 cups chicken broth
- 1 tablespoon kosher salt
- 1 to 2 teaspoons freshly ground black pepper
- 3/4 cup heavy cream (or a few splashes more)
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and stir well. Process through a food mill (Ina’s suggestion) or purée with an immersion blender or pour small amount into your blender and blend until smooth. Return to pot reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
The original recipe calls for 1 1/2 cups of chopped red onion. I have cut this back to only 1/2 cup and I usually use just a white or yellow onion (mainly because that’s what I’ve always had when I go to make this soup). Adjust the amount of onion according to your tastes. Also, the recipe calls for 2 teaspoons of pepper which I always do, but if you’re afraid it will be too much, start with 1 teaspoon and adjust accordingly.
I always end up adding a few extra teaspoons of sugar to help with the acidity of the tomatoes. I also usually throw in a few extra splashes of cream.
I put this in my Blendtec to mix it up and it works perfectly.
- Category: Soup
- Cuisine: American
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Recipe Source: Ina Garten’ Back to Basic’s Cookbook