30-Minute Fresh Tomato Soup
It can be done -- spend just 30 minutes creating a fresh tomato soup for dinner tonight or lunch tomorrow. We share our secrets!
If you've never made fresh tomato soup before, you're in for a treat. This surprisingly easy recipe takes only 30 minutes making it perfect for a weeknight dinner and served with a green salad and some crusty bread. First, you'll need 2 pounds of medium or large fresh tomatoes. Not sure how much 2 pounds is? 2 pounds of medium tomatoes is 6 and if you have large, 2 pounds is 4. Cut the stems from the tomatoes. Slice them in half lengthwise. Squeeze the seeds out into a small bowl. The freshest summer tomatoes make this soup exceptional. If tomatoes are out of season, just substitute 2 14-1/2-ounce cans of whole tomatoes. You can use the splash of honey in the recipe to help balance the acid from the tomatoes. Discard all of the tomato seeds. Next, coarsely chop 1-1/2 cups of sweet red peppers. You'll need approximately 2 medium-sized peppers. And now, chop half of a sweet Vidalia or Maui onion. Finally, snip a quarter cup of fresh basil. Next, place half of the tomatoes into a food processor or blender. Add half of the peppers, half of the onions, and half of the basil. Pour in half a cup of reduced sodium vegetable broth or chicken broth. Cover the food processor and process until it's smooth. Pour the soup into a large sauce pan. Repeat the processing with the remaining vegetables. Add them to the sauce pan. Heat the soup over medium heat until it's heated through, stirring occasionally. Add 2 tablespoons of whipping cream and 1 tablespoon of honey. Stir and serve while it's warm. If you like, add a dollop of basil mascarpone or sour cream and a little snip of fresh basil for a finishing touch. Fresh tomato soup is also delicious and refreshing served cold making it perfect for lunch on a hot summer day. Just cover and chill it for 24 hours before serving.
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