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Fresh Cream of Tomato Soup Recipe

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This recipe for Fresh Cream of Tomato Soup is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C. Olive Oil
2 Yellow Onions, finely diced
1 Tbsp. finely grated Orange zest
18 ripe Roma Tomatoes, quartered
Heavy Cream
Salt and Pepper to taste
Fresh Basil leaves
Directions:
Directions:
Using a heavy saucepan over medium heat, saute onions in olive oil, stirring occasionally until tender and translucent, about 10-12 minutes.
Stir in orange zest and tomatoes. Continue to cook over medium heat, stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and have released much of their liquid.
Puree the soup in batches in a food processor or blender (I use an immersion blender). Strain the mixture through a food mill or medium mesh strainer, placed over a clean saucepan. Discard remaining peel and seeds.
Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add cream to taste (anywhere from 1/2 C. to 1-1/2 C., or until you achieve the consistency and flavor you desire). Season to taste.
Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Once you try this delightful version of tomato soup with just a hint of citrus and the perfume of the basil, you'll swear off canned tomato soup for good.

 

 

 

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