Cookstr.com

Tomato Soup

Updated February 23, 2016
This image courtesy of Tom Eckerle

Peeled, seeded, and juiced tomatoes freeze very well.

Serves4

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationvegetarian

Equipmentfood mill

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecreamy, savory

Type of Dishhot soup

Ingredients

  • 4 pounds very ripe tomatoes - peeled, seeded, and coarsely chopped, with the juice reserved
  • 3 fresh basil leaves
  • Salt and freshly milled white pepper
  • 1 cup heavy cream, reduced over moderate heat by one-third
  • Food processor or food mill

Instructions

In a large non-aluminum saucepan, combine the tomatoes with the reserved juices, the basil, and salt and pepper to taste. Cook over moderate heat for about 20 minutes, or until the liquid begins to thicken.

Puree the tomatoes in a food processor or food mill.

Fold in the reduced cream.

Strain to remove any seeds. Check the seasonings and serve hot.

In summer, serve with a few ribbons of fresh basil.

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