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
  • large saucepan with lid
  • wooden spoon
  • food mill, large strainer, or colander
  • large bowl
  • 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

Vegetarian Cooking for EveryoneAdapted from the recipe for "Summer Tomato Soup" in Vegetarian Cooking for Everyone (read my review).

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