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Tomato Soup

This is a soup for the height of summer, when tomatoes are abundant and perectly ripe.

Warm a heavy-bottomed pan. Add:

2 tbsp olive oil

1 tbsp butter

1 1/2 medium onions

A pinch of salt

Cover and cook until soft but not brown. Add water to keep from browning if necessary. Add:

2  garlic cloves, peeled and sliced

Cook for about 2 minutes, then add:

2 pounds ripe tomatoes (about 10 medium tomatoes), washed, cored, sliced

1 scant tbsp white rice

A large pinch of salt

1/2 bay leaf

1 small sprig of savory, thyme, or basil

Cook over medium heat, stirring occasionally, until tomatoes fall apart. Add:

1 cup water

1 tbsp butter

Continue cooking for another 10 minutes, until the rice is tender. Remove the herb sprig. Carefully ladle the coup into a blender (I used an immersion blender) not more than 1/3 full. Pass the pureed soup through a medium strainer to remove skins and seeds (I skipped this part). Taste for sale. Add more water if the soup is too thick.


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