Homemade tomato soup is a treat all year round. The soup is easy to make and versatile. You can serve it as a first course, with a sandwich, or eat it alone. Any way you choose you will not be disappointed. It is delicious and satisfying.
In this recipe I use chicken stock instead of water to enhance the flavor. Personally I prefer to use chicken stock, but you can easily make this a vegetarian soup by using vegetable stock. If you choose to use vegetable stock, use a good quality stock that you have tried and like.
Let’s get started. . .
3 – lbs. fresh Roma tomatoes
1 – tbls. olive oil
2 – carrots
1 – medium onion
3 – cloves garlic
4 – large basil leaves
2 – tbls. tomato paste
2 – cups organic chicken stock
1 1/2 – tsp. sugar
1 – tsp. salt
1 – tsp. ground black pepper
1/3 – cup heavy cream
Dice carrots and onion, and mince the garlic. Heat olive oil in medium sized pot and add diced vegetables and garlic. Sprinkle with a little salt. Sauté about 5 minutes until they begin to soften. In the meantime, dice the tomatoes, then add them to the pot.
Roll the basil leaves as one and slice into ribbons.
Add the basil to the pot and mix well.
Continue to cook about 2 minutes. Once the tomatoes start to make water, clear a spot in the pot and add the tomato paste.
Stir tomato paste and cook about one minute. Be careful not to let it burn. Add chicken broth (if you want to make this vegetarian, add vegetable stock instead).
Add sugar, salt and pepper and stir well. Bring the soup to a boil, then reduce the heat to medium low and simmer for 30 minutes.
Taste the soup to see if it needs any additional salt or pepper. Slowly add the heavy cream, stir and cook about one minute to warm the cream.
The soup will have some texture with pieces of tomato and vegetables, which is the way we prefer it; however, if you prefer it smooth, you can purée it in a blender.
Makes 6 servings.