Easy Delicious Homemade Tomato Soup
Sometimes simple is best. Take some fresh ripe tomatoes, a variety is nice - heirloom, Roma, beefsteak, Campari (tomatoes-on-the-vine) are just a few possibilities - pan roast the halved tomatoes along with some chopped onions and garlic, add some tomato juice and simmer, then puree and brighten with a squeeze of fresh lime juice. Voilà! Delicious homemade tomato soup for any time of the year!
Tomato-Lime Soup
Adapted from The San Francisco Chronicle Cookbook Volume II edited by Michael Bauer and Fran Irwin
Serves 4 as a main meal or 8 as a starter
In a nonreactive 6-qt pot (soup or stock pot or Dutch oven), place:
3 1/2 lbs (1.6kg) tomatoes, halved
Sprinkle/drizzle on top of tomatoes:
1 teaspoon sugar
3 tablespoons extra virgin olive oil
Cover pot with lid and pan-roast tomatoes over medium-low heat for 10 minutes. Do not let them burn. After 10 minutes, add to the pot and give the contents a stir:
1 onion, chopped
6 garlic cloves, chopped
Continue to pan-roast tomatoes over medium-low heat for another 10 minutes, or until the tomatoes have shrunk and wrinkled somewhat and the juices that have leaked out have condensed a bit. When the onion is tender but not browned, add:
1 cup tomato juice
4 cups chicken or vegetable broth or stock
Bring to a boil and cook for 5 to 10 minutes to marry the flavors. Puree the mixture using a stick blender or regular blender (don't forget to remove the lid plug!). Season with:
juice from 1/2 lime
salt and pepper to taste
Ladle into soup bowls and serve with toasted baguette slices spread with olive tapenade. Or add to the soup a dollop of chimichurri or a drizzle of your best extra virgin olive oil. Then sip and slurp to your heart's content!
Comments
So glad you enjoyed the soup! I've also made substitutions and tweaks. Once, I didn't have tomato juice on hand, so I used tomato sauce and some water to thin it out. I've also used lemon juice instead of lime juice. All good!