1 December, 2017
Pulp Kitchen – Fresh Tomato Soup
Tomato soup – mmm, mmm good, as the Campbell Soup commercial boasts. And truly if you like tomatoes at all, tomato soup on a cool afternoon or evening is like a comfort food (especially to those of us who grew up back in the 50’s and 60’s). It was the soup I requested most as a child and especially when I was sick.
As an adult, I love it just as much. I have fond memories of visiting my friend Cyndi – we were both pregnant at the time – and Cyndi made us tomato soup for lunch. She put a little pat of butter on top of the soup when she served it – yum. What a treat to enjoy a good friend’s company and tomato soup too!
Today’s tomato soup recipe is created because I have tomatoes on my dining room table and they needed to be used. We pulled the plants from our garden in October and are now encouraging the green tomatoes we took off the vines to ripen, and they are with a little help from me. As the sunlight sweeps across the dining room throughout the day – I move the tomato baskets so they get as much warmth and sun as possible. You’d do the same thing, wouldn’t you?
These were green a few weeks ago.
All of the recipes I consulted used vine-ripened tomatoes. None of them mentioned dining-room-table-ripened tomatoes but I thought I’d be a rebel and make it with my dining-room-table-ripened tomatoes anyway. 😉
One recipe I was reading had you deseed the tomatoes. I’d not done this before so thought I’d try it. I thought the tomatoes looked a little too naked. At an early stage of making the soup recipe I realized I didn’t like it, so I gathered several recipes, decided which ingredients I thought would make a flavorful soup and made it up as I went along. I also added back in a little of the tomato seeds and guts, along with some of our cherry tomatoes. They add such sweetness. Carrots bring a wonderful flavor to about anything they are incorporated into. I used two types of onions, sweet Vidalia, and red onion to mix it up a bit. I just love to play with a variety of ingredients. Tomatoes in the pot ready to soup it up!
Added in homemade chicken stock to juice it up a bit.
I also added whole milk for a creamier version.
The results were superb. I topped mine with a dollop of fresh ricotta I made earlier in the day. Oh so good!
- 1 1/2 pounds of tomatoes, coarsely chopped (can be deseeded if you prefer)
- 1 1/2 cups chicken stock, homemade or store brand
- 1/3 cup red onion chopped
- 1/3 cup sweet onion chopped
- 2 cloves of garlic chopped
- 1 medium carrot chopped
- 1 teaspoon pesto
- 1 teaspoon sugar
- 1 tablespoon tomato paste
- 3/4 to 1 teaspoon salt
- 1/2 teaspoon pepper
- Olive oil
- Salt and pepper to taste
- Optional: 1/2 cup whole milk or heavy cream
- Combine tomatoes, sugar, tomato paste, pesto, chicken stock, salt and pepper and add to the onion mixture in the pot.
- Bring soup to a boil, lower heat and cook until tomatoes are soft (about 30-45 minutes).
- If adding milk or cream stir in at this time.
- Puree soup ingredients with immersion blender, regular blender or food mill.
- Option: Garnish with a dollop of fresh ricotta and basil or pesto
- Some people prefer to puree with a food mill because it catches the tomato skins and pulp. I use an immersion blender. The tomato skins and pulp blend well enough with it in my opinion. (I don't have a food mill but may put it on my Christmas list this year!)