Updated: Oct 1, 2019
With abundance of tomatoes from my garden and the farmers market, I couldn't think of a better way than to make a tomato soup that will put all the other soups to shame. This is the creamiest and silkiest soup and with just a few tips and tricks you will be able to experience it for your self.
First tip, make sure you are using only fresh tomatoes with variety of flavors. You know what I mean? Some are sweet, while others tangy, make sure you get a good blend.
Second, you will use an immersion blender or a vitamix blender to puree the soup but will have to take an additional step and make sure you run it threw a sieve. You have no idea how many little seeds make their way to the finished product.
Third, don't skimp on the fat, the addition of cream at the end just brings the whole dish together and you will thank me later. 😁
Lets get started!
8 cups tomatoes cut into chunks
1 medium onion
2 garlic cloves
3/4 TBS Dried Italian Seasoning (or use dried oregano)
2 tsp kosher salt
1/2 tsp Red Pepper flakes
5 TBS Olive Oil
1/3 cup heavy cream
*I have used a good variety of tomatoes like cherry tomatoes (both yellow and red) and even included heirloom tomatoes as well.
*Can use whole milk in place of cream if you are watching the fat intake.
*Dried Italian Seasoning mentioned above consists of oregano, basil, marjoram, thyme, and rosemary.
1) Gather all ingredients. Start by prepping and measuring.
2) Get a medium size dutch oven and place the 8 cups up tomatoes, 1 tsp kosher salt and 2TBS olive oil and place it on a medium heat with lid on a slant and cook until it has softened and starts to fall apart. About 5-8 minutes. Set aside and clean the dutch oven.
* It ends up being about 6 cups.
3)Place the clean dutch oven back on the stove and heat it up on a medium heat. Add the onion, 3TBS of oil and cook until translucent (about 5 min).
4)Now add the sliced garlic, the Italian seasoning, red pepper flakes, remaining salt, and cook for about a minute. Then continue to add the tomato mixture, stir to combine and proceed to add 3 cups of water. Bring the soup to a simmer and cook with the lid on slant for 40 minutes on medium low.
5)Check on it from time to time to make sure there is enough liquid.
6) When ready, place the immersion blender into your dutch oven and start blending (be cautious to not burn yourself) or pour it into the vitamix. Blend until the mixture is as smooth as possible and there are no visible chunks of tomato.
7) Now run the soup through the sieve to get rid of any unwanted bits of tomato skin/seeds.
8) Place the soup in a clean pot and add the cream to finish it off. Stir to combine. adjust the seasoning if necessary.
9) Serve immediately.
Additional Sides: small cubes of fresh mozzarella, fresh basil, and croutons.