Tomato Soup, Three Ways
Makes 4 servings
Time: 30 minutes
Make this with fresh tomatoes in late summer. The rest of the year, use good canned tomatoes.
2 T extra-virgin olive oil or butter
1 large onion, sliced
1 carrot, peeled & diced
Salt & freshly ground black pepper to taste
3 C cored, peeled, seeded, and chopped tomatoes (canned are fine; include their juice)
1 t fresh thyme leaves or � t dried thyme or 1 T minced fresh basil leaves
2 to 3 C chicken, beef, or vegetable stock, preferably warmed
Minced fresh parsley or basil leaves for garnish
1. Place the oil or butter in a large, deep saucepan or casserole and turn the heat to medium. A minute later, add the onion and carrot. Season with salt and pepper and cook, stirring, until the onion begins to soften, about 5 minutes. 2. Add the tomatoes and the herb and cook until the tomatoes break up, about 10 minutes. Add 2 cups of stock. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Adjust seasoning; if the mixture is too thick, add a little stock or water. Garnish and serve.
Pureed Tomato Soup
Increase the tomatoes to 4 cups and reduce the stock to 1 cup. When the soup is done, puree it carefully in a blender or pass it through a food mill. Reheat, garnish and serve, preferably with croutons.
Cream of Tomato Soup
In the above variation, substitute 1 cup cream or half-and-half for the stock, added just before pureeing. Cookbook: How to Cook Everything Typed by: Susan firstname.lastname@example.org