CREAMLESS CREAM OF TOMATO SOUP

By • August 23, 2009 • 7 Comments

114 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: For Christmas, I was presented with the most thorough catalog of seeds I’ve seen. With not enough space to go pumpkin crazy, I opted for rewarding tomatoes; six varieties to be precise.

Even with a late start to the summer, these little babies soon grew into towering providers. Eight feet of unstretchable plant has blossomed into hoards of tomatoes that now, so close to the first of fall, have finally begun to ripen; all at once.

With the more than occasional rain and cooler nights, I’ve been eager to get at my overly abundant harvest.

Even with a toasted tomato sandwich fan that I am, I still needed to find a few other options to these new but old heirlooms. With a season turning chilly, soup is the answer. Plus when the harvest hits, the tomatoes can be frozen whole for soup later. It's pretty, simple and very delicious.
Dayna McIsaac

Serves 4

  • 3 tablespoons Olive Oil
  • 1 small onion, diced
  • 3 Cloves Garlic, minced, about 1 1/2 teaspoons
  • 2 pounds Assorted Heirloom Tomatoes, I used Black From Tula, Snow White Cherry, Roma & Riesentraube, diced (or one large 30 oz can)
  • 1 Bay Leaf
  • 1 1/2 cups Vegetable Broth
  • 1 teaspoon Brown Sugar
  • 1 Slice of Bread, crusts removed, torn
  • 3/4 teaspoon Salt, more or less, to taste
  • Freshly Ground Black Pepper, optional, to taste
  • Fresh Basil, chopped, optional for garnish
  1. Heat the oil in a large pot.
  2. Dice and add the onion, minced garlic and bay leaf. Sauté over medium until the onions are soft and translucent but not browned.
  3. Add diced tomatoes and cook for about 10 – 15 minutes or until the tomatoes have softened, released their juices and lost their skins.
  4. Stir in the sugar, bread and broth, then bring the soup to a boil then reduce it to a simmer.
  5. Once the bread is soft and begins to break down, remove the bay leaf.
  6. Using a hand immersion blender, mix the soup until smooth. In batches if necessary, pass the soup through a mesh strainer and return to a cleaned pot.
  7. Reheat as necessary. Add salt, and pepper if desired. Seasoning to taste. Garnish with fresh basil.
Jump to Comments (7)

Tags: freezes well, harvest, heirloom tomatoes, Soups, Summer

Comments (7) Questions (0)

Default-small
Default-small
Default-small

almost 2 years ago bmgid

I wonder if a little Soy or Worcestershire would be good in this as well? However with home grown heirlooms it's probably not necessary. Can't wait unitl spring to get those little babies in the ground and try this recipe summer 2013!!!

Default-small

about 2 years ago Sara from Brooklyn

Delicious and easy!

Default-small

almost 4 years ago aliciaann

Love this simple recipe. I used roasted tomatoes (from my garden that I had frozen) and the result was delicious!!

New

over 4 years ago Happyolks

the title totally sucked me in! yum!

Default-small

about 5 years ago Dayna McIsaac

It's super easy and super delicious!
Perfect for when that tomato bounty comes in and you just can't keep up by toasted tomato sandwiches alone!

Heather_cooking

about 5 years ago sweet enough

this looks fantastic. can't wait to try it!

heather