Cream of Tomato Soup
Anyone care to suggest a good recipe for cream of tomato soup made with fresh tomatoes?
I quarter and roast tomatoes at 450 in a half sized sheet pan until almost all of the liquid has evaporated with a few cloves of peeled garlic and sometimes a quartered onion. Then transfer to a dutch oven or good pot for soup, add chicken stock (I usually toss in some canned tomatoes too to add bulk) and simmer for a while. Then hit with a stick blender, then run through a food mill or wire strainer, add fresh cream or creme fraiche, salt, and pepper. Taste and adjust seasonings.
That's my general method.
Good canned whole tomatoes work very well, as do fire-roasted tomatoes. I use Muier Glen's fire roasted tomatoes. Saute with onions, add herbs such as thyme. Add chicken stock for a homemade taste. Blend.
Add cream, or plain yogurt, or ff condensed milk, or creme fraiche, or cream cheese. Adjust seasoning.
It's really easy.
In fact, I throw all the ingredients into my Vita Mix and then heat as i want it. It's a blender soup.
My approach is driven largely by the desire to use up fresh tomatoes, so I don't use any chicken stock or water:
Saute a good bit of onion in butter or duck fat with some garam masala. Deglaze with some white wine until fully evaporated. Add a bit of flour to thicken and cook for a few minutes. Add sieved tomatoes (I run them through the "food strainer" attachment on my KitchenAid mixer). Cook uncovered at a heavy simmer until reduced by 25 - 30%. Finish with some cream. I garnish with a chiffonade of basil (ideally Thai) and/or some garlic croutons.
Just blend up some tomatoes (deseeded) and some basil while raw. Then I take the pureed stuff, and heat it. The roasted tomatoes come out a bit too sweet for my liking. I like the tang of tomatoes and the sweetness of basil. Also I'm lazy, I use powders for flavors as needed. No need to go sauteing garlic or onions or anything. Cream may or may not be necessary. I like it without usually.
it's a bit late for the OP but for me...
roughly 2 1/2 lbs tomatoes
2-3 medium onions, sliced
1 head of garlic
with some bay leaf, salt, pepper, and thyme
i steam (or roast) 3 medium carrots, or 2 giant ones
soak some sundried tomatoes in veggie broth
puree the onion and the carrots, adding a little broth if necessary. add to stockpot with salt, pepper, bay leaf, and thyme.
puree tomatoes with garlic (5-6 cloves of the roasted) and sundried tomatoes
add to pot with the carrots. simmer together, adding in thyme, salt, and pepper as desired. add a little paprika. toward the end, add some fresh basil (i like more than a bit). then at the end add some almond milk (or cream if you prefer), and heat through.
I made a delicious tomato soup with oven-roasted yellow cherry tomatoes, herbs, chicken stock and a touch of cream. The little cherries are amazing this time of year.
My favorite home made soup uses 3 ingredients.
Flavored Philadelphia cream cheese.
Cook the tomatoes in the chicken stock
Add the cream cheese and whiz up with a stick blender
(roasted red pepper is my favorite)
Add salt and/or pepper if you like.
And I LIKE those tomato seeds in the bottom of the bowl.