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 Recipe: Tomato Soup
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
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| 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
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| 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.
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| Variations and additions |
- Cream of Tomato Soup - Add up to 1 c cream
- Croutons
- Crème fraîche
- Avocado + lime juice
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| Notes |
Adapted from Deborah Madison's Vegetarian Cooking for Everyone, in which it's called Summer Tomato Soup. |
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Key to abbreviations and conversions |
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| Soup Index Vegan Recipes Vegetarian Cookbooks Vegetarian Recipes A to Z |
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Laura K. Lawless
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