FRESH TOMATO SOUP

Recipe by the Leek and the Carrot

There is nothing quite like tomato soup made from fresh tomatoes. Because I love the flavor of fresh tomato soup so very much, I love to keep the spices super simple, but you can stir in more dried herbs (or other dried herbs, or fresh herbs for that matter if you like). If you aren’t ready to use your tomatoes this way, flag this recipe for September. 

Also, know that the mirepoix (the base of sauteed celery, onion, pepper and garlic) can be varied based on what you have on hand to slightly alter the flavors of the soup. Nothing that I used is essential, and any could be left out if needed (though you should make sure you have at least one onion-like vegetable in there). Carrots, fennel, hot peppers, sweet peppers, shallots, and leeks could all be used as additions or substitutions. I’d recommend not using more than 1-2 cups of diced vegetables. 

Serves 2-4

Takes 25 minutes

Ingredients:

4 tablespoons salted butter

3-4 stalks celery, thinly sliced

1/2 yellow onion, diced

1/2 teaspoon kosher salt

10 twists freshly ground black pepper

1 green pepper, seeded and diced

2-3 garlic cloves, sliced

2 tablespoons flour

5 cups diced tomatoes (3-4 tomatoes)

2 cups chicken stock

1-2 cups water

1/2 teaspoon dried basil

1/2 teaspoon sugar

Directions:

1. In a large stock pot, melt butter over medium heat. Add celery, onion, salt and pepper. Saute for 5 minutes, stirring occasionally. Add green pepper and garlic, and saute 5 minutes more until veggies are just beginning to caramelize and brown. 

2. Reduce heat to low, add flour, and stir until flour well coats vegetables and flour is just beginning to take on color. Add tomatoes, chicken stock, and water. If you prefer a thicker soup, use 1 cup water. If you prefer a thinner soup (which is always my choice), use 2 cups of water. Bring to a boil over high heat, reduce to a simmer and cook gently for 10 minutes.

3. Puree with an immersion blender until as smooth as you like and then stir in basil and sugar. Simmer 5 minutes more to thicken and allow flavors to meld together.