This ultra simple soup can be eaten hot or cold and is the perfect way to enjoy summer tomatoes. Don’t let the cooking time scare you – this tomato soup practically cooks itself.
Yield: 4 to 6 servings
Time: 3 hours
Tools
- large saucepan with lid
- wooden spoon
- food mill, large strainer, or colander
- large bowl
Ingredients
- 3 T butter or oil
- 1 c shallots (about 10), diced
- 5 pounds ripe tomatoes, sliced or chopped
- 1 t salt
- ½ c water
- 1 t pepper
Directions
Melt the butter over low heat, add the shallots, and sauté for 5 minutes.
Add tomatoes, salt, and water, cover, and cook, stirring occasionally, for three hours.
Force the soup through a food mill or strainer into a bowl. Add pepper, taste, and adjust seasonings.
This tomato soup can be served hot or cold.
Variations and additions
- avocado + lime juice
- cream (add 1 c for cream of tomato soup)
- croutons
- sour cream
Notes
Adapted from the recipe for "Summer Tomato Soup" in Vegetarian Cooking for Everyone (read my review).
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