What are you going to do with all those tomatoes in your garden? I have an idea...let's make a rich ,creamy hearty, homemade tomato soup with lots of flavor. To Read More, Click On The Recipe Title.
When I made the Italian Bread Bowls I told you I'd show you a recipe you could use them with. The Heirloom Tomato Soup recipe is a perfect way to do that. I didn't garnish the soup other than on the side of the plate because I wanted both the soup and the bread bowls to be visible to you.
The first time I made this soup was last fall when the weather was turning brisk. I made it with tomatoes that I had frozen in the summer. When my husband tasted it, he said it was a tomato soup that you would get in a five star restaurant. I made it again today with fresh tomatoes, it was lovely and full of flavor.
I took my fresh tomatoes and blanched them for about 30 seconds in boiling water,and then put them in cold water to cool.
The tomato skins peel right off of the tomatoes. You can do this to a peach as well to remove it's skin. I cut all the blemishes off the tomatoes, and cut them into quarters.
Using my fingers, I got into the chambers of the tomatoes and removed the seeds. They push right out.
All I have now is the meat of the tomato. At this point you can continue to make soup, or freeze the tomatoes for later use. For freezing, just put them in a freezer bag and label them and into the freezer they go to use in the winter for soups, stews or sauce. I froze all my tomatoes last year using this method. But we are making soup so...
Put the tomatoes and all the spices and herbs, including the bouillon cubes into the bowl of a food processor and give it a whirl .
Now we're going to make a roux. Melt the butter in a sauce pan and whisk in the flour. I always let it boil a minute. I read somewhere that it takes the flour taste out of it.
Next add the milk, and cook until it comes up in temperature before you add it to the tomatoes. Then warm it up and tweak the soup to your liking. if it's to thick , add some milk, if you want more herbs or spices, add them. If your tomatoes don't have the tomato flavor you hoped for, add a little tomato paste to the soup.
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Creamy Heirloom Tomato Soup
2 lbs. frozen orange or yellow tomatoes ( I used red tomatoes)
1 tsp. garlic salt ( I used garlic powder)
1 tsp. paprika
1/8 tsp. cayenne
2 tsp. oregano
1 tsp. basil
1/4 c. butter
1/4 c. flour
1 1/4 c. whole milk
4 chicken Bouillion Cubes
Cover the bottom of the pot with about half an inch of warm water and place it on medium heat. Tomatoes only need to be thawed enough to break into pieces. The thawing will finish over the heat. Once the tomatoes are thawed, add the spices, bouillion (and herbs) and stir. Use an immersion blender (also known as a stick blender) to blend the tomatoes until smooth.
Meanwhile, melt the butter in a separate saucepan. After it is melted, whisk in the flour until it is a smooth paste. Add milk to the pot with the tomatoes, and then whisk the paste into the blended tomatoes and milk. Mix well and continue to stir until the mixture boils. Turn off heat as soon as it boils. The total time from start to finish is only about 20 minutes, which is quicker than take-out. Serves 4.