Once you try this delightful version oftomato soup with just a hint of citrus and the perfume of basil,you’ll swear off canned tomato soup for good.
Recipe: Fresh Tomato Soup
1/4 cup olive oil 2 large yellow onions, diced 1 tablespoon finely grated orange zest 18 ripe Roma tomatoes, quartered Heavy cream Salt and pepper to taste Fresh basil leaves
Using a heavy saucepan set over mediumheat, saut onions in olive oil, stirring occasionallyuntil tender and translucent, about 10 to 12 minutes.
Stir in orange zest and tomatoes and continueto cook over medium heat stirring occasionally to prevent scorching,about 20 minutes or until the tomatoes have broken down and renderedmuch of their liquid.
Puree soup in batches using either a foodprocessor or blender. Then strain the mixture through a foodmill or medium mesh sieve placed over a clean saucepan, discardremaining peel and seeds. Reheat soup mixture gently over medium-lowheat, season with salt and pepper. Add heavy or light cream totaste (anywhere from 1/2 cup to 1 1/2 cups or until you achievethe consistency and flavor you desire.) Season to taste.
Just before serving (about 1-2 minutesbefore) add fresh basil, torn into small pieces to the soup.
Serves 4 to 6.
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