Warm, fresh Tomato Soup.
There’s nothing more comforting than spoonfuls of warm tomato soup running down your throat on a cold snowy day.
And don’t forget the bread.
You can use roma tomatoes, plum tomatoes or beefsteak tomatoes for this recipe.
If you don’t have any fresh tomatoes then canned will work just fine.
In order to get a much better taste from this recipe try to use fresh ripe tomatoes whenever possible.
SERVING: Servings 4 to 6
- 2 yellow onions, chopped
- 2 garlic gloves, chopped
- 3 Tbls of extra virgin olive oil
- 6 pounds of roma tomatoes, quartered
- 1 tsp of salt
- 1/2 tsp of fresh ground black pepper
- 3 fresh sprigs of thyme
- 1 tsp of sugar
- 1 bay leaf
- 1/4 cup of fresh basil, chopped
- 1 cup of heavy whipping cream, warmed
- In a large pot sauté the onions and garlic in the olive oil until the onions turn a golden brown.
- Add the tomatoes, salt, salt, pepper, thyme, bay leaf and basil.
- Bring to a boil over medium heat.
- Cook uncovered for 15 to 20 minutes until tomatoes are cooked and disintegrated.
- Let the soup cool.
- Puree the soup in small batches in a blender or food processor.
- Strain the soup to remove any seeds.
- Re-heat the soup and stir in the warm whipping cream before serving.