Tomato soup is one of my favorite soups. I love the sweet and slightly acidic tomatoes blended into a creamy puree. I like to make tomato soup at the end of summer and early fall. The tomatoes are fresh, plump and loaded with flavor. Tomato soup made with fresh tomatoes has a bright flavor that cannot be duplicated with canned tomatoes. I like to make a large batch and freeze the soup so I always have a meal ready to go.
My kids grew up with my whimsical tomato soup garnishes. I vary the soup by garnishing it with micro mini-grilled cheese sandwiches, cheesy popcorn, Parmesan crisps, fried cheese, fried tomatoes, macaroni and cheese bites, basil pesto and more. Each kid had their favorite bowl of tomato soup and would make requests. A lot of good family memories have been built around meals, and comforting and fun soup makes for a great but simple dinner, lunch or snack.
- Cook Time
- Prep Time
- 2 tablespoons of butter or margarine
- 2 medium leeks, white part only, chopped
- 3 small shallots, minced
- 3 small carrots, chopped
- 4 garlic cloves, minced
- ¼ cup tomato paste
- ¼ cup flour
- 5 cups vegetable stock
- 5 cups diced tomatoes with their juices
- 1 bouquet garni of: thyme sprigs, parsley stems, and 1 bay leaf
- ⅓ cup heavy cream or coconut milk
- Kosher salt
- Freshly cracked black pepper
1. Melt butter in a large saucepan over medium-low heat. Add the leeks, shallots and carrots and sauté the vegetables until they are very soft but not yet brown (about 10 minutes). Add the garlic and tomato paste and stir to combine.
2. Add the flour and increase the heat to medium. Stir to coat the vegetables with
the flour. Add the stock, tomatoes, and the bouquet garni.
3. Simmer the soup, stirring occasionally, for 30 minutes.
4. Remove the bouquet garni, add the cream, and blend the soup with an immersion blender. Adjust seasoning with salt and pepper.
5. Serve the soup with your favorite garnishes.
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