If you were looking the perfect recipe to use up an abundance of summer tomatoes, look no farther than this tomato soup. I will caution you, that if you use bad, winter, grocery store tomatoes, you will not get the intended result. Those guys need a bit more tender lovin’ care to bring out their flavor.
Usually, at some point in August I come up on a large amount of tomatoes. Sometimes given to me by a friend or offered for $1/lb by a farmer at the market or some other such happenstance. Then I have to figure out how to use them all before they go bad. I like this soup because I can easily scale up the recipe. It can be frozen/canned, and the fresh tomato flavor can really shine through.
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There really is nothing like a cold winter day, when all you are craving is soup, and you remember that you have this in your freezer. You thaw it out, heat it up, toast a little bread. Sit with your cozy socks and look at the cold, relentless world outside. Reflect on the carefree days of summer, before you were a hardened and cynical winter person while you sip the soup and dunk your bread.
It’s a lot of pressure for a simple little soup, but this one can take it, trust me.
Classic Tomato Soup
- 1 Tbsp olive oil plue more for drizzling
- 1 lb onions thinly sliced
- 2 cloves garlic thinly sliced
- Kosher salt and pepper
- 3 lbs tomatoes cut into pieces
- ¼ bunch basil (optional) plus more for serving
- Parmesan rind optional
- Heat oil in a large Dutch oven or saucepot on medium heat. Add onions, garlic and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in garlic and cook 1 minute.
- Add tomatoes, basil, parm rind (if using) and 4 cups water. Bring to a boil, then reduce to a simmer, stirring occasionally, until tomatoes are very tender, and the liquid has reduced slightly, 12 to 15 minutes. Remove basil stems and parm rind and blend until smooth. Refrigerate up to 5 days.