Fresh Tomato Soup
Sarah Flynn
ingredients
- 2 1/2 Pounds Ripe Roma Tomatoes
- 1 Tbsp Olive Oil
- 1 Large Spanish (Red) Onion
- Salt and Black Pepper, to taste
- 1 Clove Garlic, finely chopped
- Handful of fresh herbs on their stems (thyme, basil, oregano)
- Pinch of Crushed Red Pepper
- 2 Cups Chicken Stock
- 1/2 Cup Heavy Cream
directions
- 1
Bring large saucepan of water to boil. With paring knife, core tomatoes, drop into boiling water for 10 seconds. Drain in colander, rinse with cold tap water until cool enough to handle. Peel tomatoes, halve lengthwise. Use fingers to remove some seeds, but not necessarily all. Chop tomatoes coarsely.
- 2
In a large flameproof casserole, heat oil. Add onion, salt, black pepper. Cook over medium heat for 10 minutes, stirring often, or until onions soften. Add garlic. Cook, stirring, for 1 minute. Add tomatoes to onion mixture and cook, stirring occasionally, for 2 minutes. Add herbs and crushed pepper. Pour in stock, bring to boil. Turn heat to low, cover pan. Simmer soup, stirring occasionally, for 20 minutes.
- 3
With slotted spoon, remove and discard herb sprigs. Purée soup in blender. Return purée to clean pan. Add cream and reheat soup until hot again. Taste for seasoning, add more salt and pepper to taste.
Source: Sarah Flynn
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