Cold and Creamy
Cold and Creamy Tomato Soup…
Tomatoes, tomatoes, tomatoes! So many tomatoes! If your garden is producing an abundance of tomatoes, this soup option is for you. Enjoy with a sandwich for lunch or as a first course with dinner. When preparing, I find there is no need to peel the tomatoes unless you are not using a blender or processor to finish. You’ll appreciate serving this cold soup on a hot summer day. Enjoy!
Serves: 6-8 • Prep time: 10-15 minutes • Cook time: 10 minutes • Total time: 20-25 minutes
2 T butter or extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
8 large ripe tomatoes, peeled, seeded and chopped (see above)
1 T fresh basil
¼ tsp red pepper flakes, optional
Salt and freshly ground black pepper to taste
I tsp Worcestershire sauce
3 – 4 cups stock, chicken or vegetable
1 cup half and half
Fresh basil leaves for garnish
STEP 1: In a large stainless steel saucepan, melt the butter or olive oil. Add the onion and cook over moderate heat for about 3 minutes, stirring. Add the garlic and continue cooking for another 3 minutes. Add the tomatoes, basil, pepper flakes, salt, pepper and Worcestershire. Increase the heat slightly, stir and cook 10 minutes longer, stirring from time to time. Add part or all the stock, depending on thickness preference. Stir and remove the pan from heat. Let the soup come to room temperature.
STEP 2: To puree the soup, use a handheld immersion blender right in the pan until smooth, or transfer in batches to a blender or a food processor and reduce until smooth. Check and adjust the seasoning if needed. Transfer to a glass container and cover. Chill in refrigerator, preferably overnight. When ready to serve, add the half and half and stir until well blended. Adjust seasonings. Ladle into soup bowls and top with a basil leaf.