I was quite surprised recently when I went searching on the internet for tomato soup using fresh tomatoes. I’m sure those recipes exist, but I couldn’t find any of them. So, I decided to try to make it on my own. This recipe is the second go around. The first time I tried making it without adding any sweetener. It was a bad idea. You need a sweetener to take away the acidity from the tomatoes. I also didn’t add the cream the first time. I like the creamy soup version better.
Ingredients
Around 10 tomatoes (I used 4 Hot House and 5 plum tomatoes)
1 onion, chopped
8 garlic cloves, minced
3 cups chicken stock
1 tablespoon agave
1 cup heavy cream (or half and half)
salt and pepper to taste
cornstarch, optional
Directions
Use your preferred method for peeling tomatoes. I chose to freeze them overnight and set them out to thaw in the morning. The skin peels off incredibly easy after they have thawed. In a pot, saute onion in olive oil. Add garlic and saute a couple more minutes. Add peeled tomatoes and chicken stock. Bring to a boil and simmer for about 30 minutes. Then, blend soup either with an immersion blender or in batches in blender. Return to pot. Add agave, cream, and salt and pepper to taste. Bring to a boil and simmer for about 10 minutes. If you like your soup thicker, take out a cup of soup and mix it with a tablespoon of cornstarch. Return to pot and simmer an additional 10 minutes.
This was a perfect amount for our family of four. I served it with grilled cheese sandwiches made with homemade ciabatta bread and it was delish!
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