SIMPLE TOMATO SOUP

Recipe from https://www.feastingathome.com/simple-tomato-soup/

INGREDIENTS:

  • 4 tablespoons olive oil, ghee, or butter (the ghee elevates!)
  • 1 extra-large onion, diced
  • 1 cup carrots, thinly sliced (or one red bell pepper) or use both)
  • 2 lbs fresh tomatoes (or one, 28-ounce can of San Marzano Tomatoes)
  • 1 cup water plus 1-2 bouillon cubes (chicken or veggie)
  • 2 tablespoons sugar, honey or maple syrup (or sugar alternative)
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 10–15 basil leaves
  • pinch cayenne (optional, but good)
  • 1/2 cup heavy cream or half and half (or sub-cashews-see notes)
  • 1–2 tablespoons sour cream- optional!

Optional toppings:

  • Add chopped tomatoes for more texture
  • Add a few basil ribbons
  • Pesto
  • Sourdough croutons
  • parmesan cheese

INSTRUCTIONS:

  1. Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, saute 3-4 minutes more until onions are golden and fragrant.
  2. Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. (If making this vegan, add cashews now-see notes.) Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering. Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat
  3. Using an immersion blender, blend the soup adding the basil leaves. Or you can blend in a blender.
  4. Return it to the pot. Stir in the cream.
  5. Taste and adjust salt and sugar. Add a little pinch of cayenne.
  6. Whisk in the sour cream if you like.
  7. Serve in bowls with basil ribbons, arugula almond pesto, croutons, pecorino, or fresh little tomatoes (halved).

NOTES

If making this vegan, add 1/3-1/2 cup raw cashews to simmering tomatoes to soften before blending. You will need to blend the soup a little longer.

To use broth or stock instead of bouillon cubes- feel free, but you will need to increase the salt to taste.

Feel free to add: garlic or celery when you add the carrots.

STORE: Soup will last 4 days in the fridge or freeze for winter in mason jars with 1-inch headroom (for expansion).

Available at the Oakmont Farmer’s Market 9/20:

-Butter available from Conebella Farm

-Sourdough bread (for croutons) available from Crusty Delight

-Stock available from Lindenhof Farm

-Onions, carrots, tomatoes available from Salvaterra’s Gardens