Once you have tried fresh tomato soup, you will wonder why you ever bought canned. It is so good and has a completely different flavor than canned. Plus, it still tastes just as good with a homemade grilled cheese 🙂 I used homemade chicken broth in my recipe, which made the soup even more amazing. If you are vegetarian, homemade vegetable broth works just as well.
If you want cream of tomato soup, 3/4 cup heavy cream can be added at the end before you process the soup. Alternately, you can use 1/2 cup raw cashews for a vegan cream of tomato soup (pictured).
4 pounds vine-ripened tomatoes, coarsely chopped
3 tablespoons olive oil
1 red onion, chopped
1 tablespoon minced garlic
1-1/2 teaspoons Florida Crystals (or sugar)
2 tablespoons tomato paste
1/4 up packed chopped fresh basil
3 cups chicken or vegetable broth, preferably homemade
1 tablespoon sea salt
1 teaspoon pepper
Heat the olive oil in a large, heavy bottomed pot over medium-low heat. Add onions and sauté until very soft, 10 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, broth, salt and pepper. Bring to a boil. Reduce heat to low and simmer for 30-40 minutes until tomatoes are very tender. If using cream or cashews, add at this point. Process soup in a food processor, blender or Vita-Mix and enjoy your fresh tomato soup!
Recipe and Photos by Michelle