The best cream of tomato soup available online!
No better can be found! Deliciously addictive! And an Outstanding choice for Meatless Mondays!
GMO-free, Vegan, and Vegetarian!
Notes:
- The best tomatoes to use are the Italian oval-shaped ones, also known as Jam or Roma tomatoes, but if you can’t get Jam tomatoes, round-shaped, ordinary tomatoes will do fine – Make sure they are lovely ripe, red, and fresh.
- I don’t even remove their cores. I just puree the whole lot, as fiber is beneficial😉.
- However, the skin of the Italian oval-shaped jam tomatoes disintegrates far better than the usual round-shaped tomatoes enhancing the lovely red color you see here.
- Do not try this soup in a chicken or pasta dish - I did - it did not go at all!😏
Ingredients:
90 ml (86 g) butter
1 onion (medium)
2.126 kg Tomatoes, whole, unpeeled
45 – 90 ml sugar, to taste
2 -3 chicken stock cubes (bouillon cubes) – or – your own homemade chicken stock to taste
Freshly ground black pepper to taste
1 cup sherry (optional)
250 – 375 ml heavy cream to taste
1/4 cup freshly chopped basil – You may use a light sprinkling of dried to taste
1/4 cup freshly chopped parsley or just a wee sprinkling of dried
Method:
- Begin by dicing your onions - you may do this very quickly in a food processor with its metal blade attached.
- Melt your butter in a large, heavy-based pot or saucepan. And gently saute your onions until translucent.
- Place all your whole tomatoes into a large-micro-safe bowl and cover with a dinner plate. Microwave on high just long enough to soften them.
- Once tomatoes are soft, with an immersion blender, puree them directly in their bowl.
- Add your freshly pureed tomatoes to your onions, stirring to combine.
- Gradually add your sugar, carefully tasting in between to balance out the acid with the sweetness.
- Stir in your chicken stock cubes or homemade gelatinous chicken stock, tasting for saltiness balancing out the salty with the sweet.
- Stir in your freshly ground black pepper to taste.
- Bring soup to a boil and then turn off the heat.
- Stir in your basil and parsley.
- Add your sherry if you will be adding.
- Lastly, stir in your cream to taste or in part, and or gently swirl the balance of your cream into each individual serving bowl.
Enjoy!
Notes:
- The best tomatoes to use are the Italian oval-shaped ones, also known as Jam or Roma tomatoes, but if you can’t get Jam tomatoes, round-shaped, ordinary tomatoes will do fine – Make sure they are lovely ripe, red, and fresh.
- I don’t even remove their cores. I just puree the whole lot, as fiber is beneficial😉.
- However, the skin of the Italian oval-shaped jam tomatoes disintegrates far better than the usual round-shaped tomatoes enhancing the lovely red color you see here.
- Do not try this soup in a chicken or pasta dish - I did - it did not go at all!😏
Ingredients:
90 ml (86 g) butter
1 onion (medium)
2.126 kg Tomatoes, whole, unpeeled
45 – 90 ml sugar, to taste
2 -3 chicken stock cubes (bouillon cubes) – or – your own homemade chicken stock to taste
Freshly ground black pepper to taste
1 cup sherry (optional)
250 – 375 ml heavy cream to taste
1/4 cup freshly chopped basil – You may use a light sprinkling of dried to taste
1/4 cup freshly chopped parsley or just a wee sprinkling of dried
Method:
- Begin by dicing your onions - you may do this very quickly in a food processor with its metal blade attached.
- Melt your butter in a large, heavy-based pot or saucepan. And gently saute your onions until translucent.
- Place all your whole tomatoes into a large-micro-safe bowl and cover with a dinner plate. Microwave on high just long enough to soften them.
- Once tomatoes are soft, with an immersion blender, puree them directly in their bowl.
- Add your freshly pureed tomatoes to your onions, stirring to combine.
- Gradually add your sugar, carefully tasting in between to balance out the acid with the sweetness.
- Stir in your chicken stock cubes or homemade gelatinous chicken stock, tasting for saltiness balancing out the salty with the sweet.
- Stir in your freshly ground black pepper to taste.
- Bring soup to a boil and then turn off the heat.
- Stir in your basil and parsley.
- Add your sherry if you will be adding.
- Lastly, stir in your cream to taste or in part, and or gently swirl the balance of your cream into each individual serving bowl.
Enjoy!