Tomato Soup (WFPBNOGF)*
Prep Notes
You can make this soup plain or buzz it in the blender to make it creamy, or you could use an immersion blender and make it only half blended and creamy! When you harvest your tomatoes from the garden or buy them at a farmer's market, you may wish to try it both ways. Fresh tomatoes are preferred, but especially in the winter, you can use canned tomatoes.
Cooking Time
20 minutes total
Yields
8 cups
Ingredients
3 cups fresh or canned tomatoes
1 medium onion
2 stalks celery
1 carrot
3/4 teaspoon oregano
1-1/2 teaspoons dried basil or a stalk of fresh basil
1 quart vegetable stock
1-1/2 teaspoons salt
pepper to taste
Directions
- Chop the tomatoes into small pieces if you don't mind including the skins, or simply rub them over a grater to get the juice and pulp. Chop the onion and celery and grate the carrot.
- Saute the onion along with the celery and carrot. Cook these vegetables until the onion is soft.
- Add oregano, basil, and tomatoes to the pot and simmer gently for 15 minutes. At this point, if you want a smooth, creamy texture, puree the soup in a blender or food processor.
- Add the stock and bring the soup to a boil. Simmer on low heat for 5 minutes. Season with salt and pepper.
Notes
For a thicker soup, use only 2 or 3 cups of stock and reduce seasonings.
Credit
Laurel's Kitchen (Original edition now out of print)