Fresh Tomato Soup
October 05, 2014
Categories: Side Dishes, Tomato, Birthday, Fathers Day, Mothers Day, Picnic, Gluten-Free, No Eggs, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"I use vegetable broth in this recipe, but you can use chicken broth if you prefer. If you cannot find sun-dried tomato paste, you can use the same amount of oil soaked sun-dried tomatoes, just crush them well. I serve this with toasted garlic bread."
- Serving Size: 1 (486.9 g)
- Calories 106.4
- Total Fat - 3.5 g
- Saturated Fat - 1.8 g
- Cholesterol - 10.3 mg
- Sodium - 491.7 mg
- Total Carbohydrate - 17.8 g
- Dietary Fiber - 4.2 g
- Sugars - 12.8 g
- Protein - 3.2 g
- Calcium - 47.5 mg
- Iron - 1.1 mg
- Vitamin C - 47.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Plunge tomatoes in boiling water for 30 seconds, then refresh in cold water. Peel off the skins and quarter the tomatoes.
Put them in a large heavy pan and pour in the broth.
Bring this just to a boil, reduce the heat, cover and simmer gently for about 10 minutes, until the tomatoes are thickened and pulpy.
Stir in the sun-dried tomato paste, vinegar, molasses and basil.
Season with salt and pepper, then cook gently, stirring, for 2 minutes.
Process the soup with an immersion blender or in a blender in batches, then return to the pan and reheat gently.
Serve in bowls topped with cream fraiche and garnish with basil leaves.
No special items needed.