Fresh Tomato Soup
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour, 45 minutes
You can either peel and seed the tomatoes before you begin (directions here), or strain the blended soup at the end. I did the first option, but I think the second is probably faster.
Ingredients:
1 cup chopped carrots
1 cup chopped celery
1 1/2 cups diced onions
3 cloves garlic, minced
6 cups chopped fresh tomatoes
1 TBS olive oil
1 cup water or stock (chicken or vegetable)
1 TBS kosher salt
1 tsp sugar
Directions:
1. Rough chop all vegetables to about the same size. In a large soup pot, heat the olive oil. Add in the carrots, celery, and onions and cook until the onions are translucent, about 10 minutes. Add the garlic and cook another 5 minutes.
2. Add in the tomatoes and water/stock. Allow to simmer for 1 hour, stirring occasionally, until the tomatoes break down and the carrots are soft.
3. Allow to cool for 15 minutes. In batches, pour the soup into a blender and blend until smooth. Leave the extractable part of the top off and cover with a cloth to allow the steam out. Otherwise, you are in for a fun explosion! Alternatively, you can use an immersion blender, another of my favorite kitchen gadgets.
4. If you didn't peel and seed first, pour the soup through a strainer over a large bowl.
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