If you aren’t already drowning in tomatoes from your garden (or the local farmers market), it won’t be long. Make a double batch of this deliciously smooth garden tomato soup to stay ahead of the crop. Then, freeze the extras for winter when we dream of juicy red tomatoes.
Serve up next to a loaded baked potato, grilled cheese sandwich, or a fresh garden salad for a simple weekend dinner.
Garden Tomato Soup
- 2 lb diced tomatoes
- 1 onion
- 1 stalk celery
- 1 carrot
- 8 cloves garlic
- 2 tbsp. butter
- 1 tbsp. coarse sea salt, plus more to taste
- 3 tbsp. tomato paste
- 1 tbsp. sprouted flour
- 4 c vegetable stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 c raw cream
- fresh ground black pepper, to taste
- Place a pot of water on the stove and let it come to a rolling boil. Place your bowl of ice water next to the stove, so it is easily accessible.
- Using a sharp knife, slice a shallow X into the bottom of the tomato (opposite the stem side). Gently place the tomatoes into the boiling water for 20-30 seconds, but no longer.
- Remove the tomatoes immediately from the boiling water using a slotted spoon and submerge in ice bath. Now the skin should slide off fairly easily. Once peeled, coarsely chop and set aside.
- Chop the onion, celery, and carrot, coarsely. Mince the garlic.
- In a large saucepan over medium heat, add butter, onion, celery, carrot, garlic and salt. Sauté until soft, about 10 minutes.
- Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes.
- Sprinkle in flour and cook about 2 minutes more.
- Add stock, thyme, bay leaf, and tomatoes, and simmer on medium-low for about 30 minutes.
- Remove from heat, remove thyme and bay leaf, and puree with an immersion blender. If you need to use a standing blender, blend in small batches to avoid burning yourself with exploding hot soup. Stir in raw cream, and season with salt and pepper. Serve.