Tomato Soup - The Veggie Table

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	Cream of Tomato Soup – Add up to 1 c cream Croutons Crème fraîche Avocado + lime juice
Notes	Adapted from the recipe for "Summer Tomato Soup" in Vegetarian Cooking for Everyone (read my review). Buy it: Amazon.com \| Amazon.co.uk
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