Tomato Soup with Red Ripe Fresh Tomatoes Recipe

From Dorothy McNett's Recipe Book.

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See Also: Soups · Vegetable Dishes

Tomato Soup with Red Ripe Fresh Tomatoes

From Dorothy McNett's recipes at Makes about 4 servings, or 8 appetizer servings.

6-8 medium to large red ripe tomatoes
2 tablespoons butter or olive oil
4 cloves garlic, minced
1 cup thinly sliced onions
2 tablespoons tomato paste
2 cups chicken or vegetable broth
1 tablespoon raw sugar or honey
1/4 teaspoon pepper
1/4 cup finely chopped fresh basil
1 cup plain yogurt, sour cream, or cream fraiche, plus additional for garnish
1 teaspoon orange zest

Core and quarter tomatoes and place in glass or ceramic batter bowl. Cover and microwave on high 3-5 minutes. Press through food strainer or ricer to remove skins and seeds, or simply whirl them in a food processor if you don't mind leaving them in. Using a heavy bottomed stainless steel saute pan or saucepan, heat butter or oil and gently saute the garlic and onions until soft but not browned. Add tomatoes and tomato paste. If you desire a really creamy and smooth soup, press this mixture through the sieve again. Otherwise, leave as is and now add the broth, sugar, and pepper. Simmer gently for about 10 minutes to blend the flavors. Whisk in basil and yogurt. To serve, ladle into soup bowls or cups, top with a dollop of yogurt and grated orange rind. Also delicious served chilled.

Recipe created 1995-01-01.

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