Tomato Soup
Updated February 23, 2016 
This image courtesy of Tom Eckerle
Peeled, seeded, and juiced tomatoes freeze very well.
Serves4
CostInexpensive
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
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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.
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Puree the tomatoes in a food processor or food mill.
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Fold in the reduced cream.
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Strain to remove any seeds. Check the seasonings and serve hot.
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In summer, serve with a few ribbons of fresh basil.
Christopher Idone
