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Tomato Soup

This is a soup for the height of summer, when tomatoes are abundant and perectly ripe.

Warm a heavy-bottomed pan. Add:

2 tbsp olive oil

1 tbsp butter

1 1/2 medium onions

A pinch of salt

Cover and cook until soft but not brown. Add water to keep from browning if necessary. Add:

2  garlic cloves, peeled and sliced

Cook for about 2 minutes, then add:

2 pounds ripe tomatoes (about 10 medium tomatoes), washed, cored, sliced

1 scant tbsp white rice

A large pinch of salt

1/2 bay leaf

1 small sprig of savory, thyme, or basil

Cook over medium heat, stirring occasionally, until tomatoes fall apart. Add:

1 cup water

1 tbsp butter

Continue cooking for another 10 minutes, until the rice is tender. Remove the herb sprig. Carefully ladle the coup into a blender (I used an immersion blender) not more than 1/3 full. Pass the pureed soup through a medium strainer to remove skins and seeds (I skipped this part). Taste for sale. Add more water if the soup is too thick.

 

This entry is related to the following products. Click on any of them for more information.
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