Fresh Tomato Cream of Tomato Soup
Cream of Anything Soup is a mother dish. To master a mother dish means that you can take what you know and use it to make a huge variety of dishes. This is the only creamy soup recipe you will ever need! Whatever season of the year, you can find fresh ingredients at the farmers’ market which will work wonderfully in this soup.
Equipment
- Stock Pot
- Immersion Blender
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium yellow onion, 6-8 oz diced
- 2-3 cloves garlic minced
- 2 lbs fresh fresh tomatoes cored and roughly chopped
- 2 cups vegetable or chicken stock
- salt and pepper to taste
- 1-2 oz heavy cream optional
- 1 tsp sugar optional
- Fresh basil as garnish optional
Instructions
- Sauté the onions in the butter or olive oil and ½ tsp of salt over medium-high heat until they are softened and translucent. Expect 5-6 minutes. Stir in the garlic for the final minute or two.
- Add the fresh tomatoes and the stock to the pot. Turn the heat to high and bring to a boil. Lower the heat to low, cover the pot, and simmer.
- After about 30 minutes of simmering, use an immersion blender to puree everything into a smooth soup.
- Taste for seasoning and creaminess. Expect to add 1/2 teaspoon or more of salt, unless the stock you used was on the salty side. Also, stir in a few cranks of freshly ground black pepper or white pepper. For a richer mouthfeel, add some cream. If the soup tastes tart after adding the cream, you can add a teaspoon of sugar to soften the acidity.
Notes
If you don't have an immersion blender, you can puree the soup with a traditional blender or food processor. Work in batches. Don't fill the blender as the steam can literally become explosive if there is too much hot soup being blended. Cover the lid with a dish towel and hold the lid in place.
Tried this recipe?Let us know how it was!