This Classic Tomato Soup is like a good pair of jeans. You can dress it up or keep it easy and casual.
Whether this recipe brings you memories of the fall seasons past or provides a new tradition of using the last of a late summer harvest I hope you enjoy it as much as we did in our home.
- 3-4 pounds ripe fresh tomatoes – a mix of varieties will work if they are ripe. Good, canned tomatoes will work too.
- 4 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 2 cloves garlic, minced.
- 1 anchovy fillet
- 1 small shallot or ¼ of a small onion
- 1 teaspoon sea salt or to taste
- 1 pinch red pepper flakes (optional)
- Core and cut the tomatoes in half across the center exposing their meatiness and place them into a bowl large enough to hold them. Set this aside.
- In a heavy bottom saucepan heat the butter and olive oil over medium high heat. Add garlic, anchovy, and shallot cook until fragrant 45 seconds to 1 minute. To keep fresh tangy tomato flavor do not brown the garlic and shallot (onion). This contributes to bitterness.
- Carefully add the tomatoes and collected juices, salt, and red pepper flakes. Use a spoon to toss the tomatoes until they begin to release their liquid and break up.
- Reduce the heat to medium – low and cook stirring occasionally until the tomatoes resemble a course tomatoes sauce, about 45 minutes.
- Remove soup from heat and carefully pass through a mesh strainer into a bowl. Using the back of a ladle press the tomato mixture through the strainer extracting all the goodness leaving the skins and seeds behind.
- Transfer the strained soup back into the saucepan and return to medium-low heat. If you like fresh basil add it now and continue cooking to thicken slightly. It’s ready to serve.
How will you dress up your tomato soup masterpiece? Here are some ideas.
A sophisticated grilled cheese sandwich, cheesy toasted croutons, crispy pan roasted baby potatoes, a hint of grated cheese and fresh basil.
Simple elegance? It’s time to pull out the high-quality extra virgin cold pressed olive oil to drizzle on top and fresh basil.
This soup has a creamy silky texture on its own. If you are looking for something more decadent add 2 Tablespoons up to ¼ cup of heavy cream or unsweetened coconut milk. Note to add any cream off heat and adjust seasonings to taste.
Recipes are a guide and inspiration for you to make your own very special moments. Please share your favorite twists to inspire us all!
Created by Kat Polo, Wellness Coach and Professional Trainer.