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Fresh Tomato Soup
Soup for Supper Cook Book
Williams - Sonoma
Serves: 7
This is the ideal summer soup. It does
not call for stock, as the ripe tomatoes make their own wonderful "broth."
Obviously, the success of this soup is dependent upon fully ripened, flavorful
tomatoes, so don't try to make it without them.
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Ingredients
¼ cup unsalted butter, or olive oil
2 large chopped yellow onions
3 tablespoons finely grated orange zest, optional
2 tablespoons fresh ginger, peeled and grated, optional
pinch of ground cloves, optional
12 large beefsteak ripe tomatoes, or 18 regular, quartered
salt and pepper, to taste
heavy cream, to taste, optional |
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Cooking Method
In a heavy
saucepan over medium heat, melt the butter or warm the oil.
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Add
the onions and sauté, stirring occasionally, until tender and
translucent, about 10 minutes.
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Stir in the orange zest, ginger, or
cloves, if using, and cook for 3 minutes to blend the flavors.
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Then add the tomatoes and cook over medium heat, stirring occasionally
to prevent scorching, until the tomatoes have completely broken down and
have released a great deal of liquid, about 20 minutes.
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Remove
from the heat.
Working in
batches, puree the soup in a blender or food processor.
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Pass the
puree through a food mill or medium sieve placed over a clean saucepan
to remove the peel and seeds.
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Reheat gently over medium-low heat.
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Season with salt and pepper.
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If the flavor is slightly acidic, add
a little cream or milk.
Ladle into
warmed bowls and serve hot. |
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