Tomato soup is not tomato soup when it’s made with canned tomatoes. Using fresh, ripe tomatoes doesn’t have to mean a long time at the stove. Skipping the peeling and seeding is one way to save a large amount of prep time. The soup is pureed before serving, so all the nutrition of the peel is blended right in.

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Real Tomato Soup

Makes: 4 ½ cups

Ingredients

2 TBSP olive oil
1 medium Vidalia onion, finely chopped
2 cloves garlic, minced
1 cup chicken broth
2¼ lbs tomatoes, chopped
1 tsp salt
½ tsp freshly ground black pepper
½ cup heavy whipping cream
1 TBSP chopped fresh oregano
1 TBSP chopped fresh basil

Instructions

Heat the olive oil in a stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes. Add the garlic and cook for 1 minute.
Add the chicken broth, chopped tomatoes, salt, and pepper. Cover the stockpot and cook for 6 minutes.
Remove from the heat. Use a hand blender to puree the soup right in the stockpot. Or puree in batches with a traditional blender.
Return the stockpot to low heat. Add the cream, oregano, and basil. Cook for 3 more minutes.

Notes

Cooking School:
Keep your kitchen scale clean when weighing ingredients. Lay a piece of plastic wrap over the scale to keep the surface clean.