Herb-Fresh Tomato Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
A garden-fresh tomato soup that sings of summer. This soup should accompany a sandwich, salad, or be the first course of a larger dinner.
  • 2 T butter
  • 2 T olive oil
  • 2 medium onions, thinly sliced
  • 2 pounds fresh (low acid, if possible) tomatoes, quartered (about 5 cups)
  • 1 6 oz can tomato paste
  • 2 T snipped fresh basil (or 2 teaspoons dried crushed)
  • 4 teaspoons snipped fresh thyme (or 1 teaspoon dried crushed)
  • 3 cups vegetable broth
  • 1 T cooking sherry, red wine or Tequila (optional)
  • 1 teaspoon brown sugar (optional)
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • Dollop of unsweetened whipped cream (if desired)
  1. In a large saucepan, combine butter and oil and heat until butter melts.
  2. Add onion; cook until tender but not brown.
  3. Stir in tomatoes, paste, basil, thyme, sugar and alcohol (if using).
  4. Mash tomatoes slightly.
  5. Add vegetable broth.
  6. When boiling, reduce heat, cover and simmer 40 minutes.
  7. Press through food mill.
  8. Strain.
  9. Return mixture to saucepan.
  10. Stir in salt and pepper (to taste).
  11. Reheat and serve with a dollop or drizzle of cream and a sprinkling of herbs on top.
Recipe by Vegetariat at http://www.vegetariat.com/2011/08/herb-fresh-tomato-soup/