Tomato Soup

Tomato Soup

Tomato Soup.jpg

Makes 2 servings. 

This is a soup without the addition of any liquid. The taste and the consistency is totally dependent on the quality of the tomatoes.

INGREDIENTS:

  • 1 pound ripe tomatoes

  • 2 garlic cloves, quartered

  • 2 tablespoons extra-virgin olive oil

  • 5 thyme sprigs, plus leaves from 2 sprigs for garnish

  • Kosher salt

  • Freshly ground black pepper

  • 1 teaspoon sugar

PREPARATION:

  1. Rinse, core and slice the tomatoes. Place them in a saucepan along with the garlic, olive oil and thyme.

  2. Bring to a gentle boil, cover and cook over low heat until the tomatoes are very soft, about 15 minutes. Stir occasionally.  

  3. Discard the thyme and puree in a Vitamix until very smooth.

  4. Season with salt, pepper and sugar. Garnish with thyme. 

 
 

Tomato Watercress Soup

Watercress Tomato Soup2.jpg

Makes 6 servings.

This soup is a blend of interesting strong flavors. I serve it either at room temperature or hot.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1½ cups vegetable broth
  • ½ pound Golden Yukon potatoes, peeled and cubed
  • 2 pounds tomatoes, rinsed, cored and cut into large pieces
  • 1 bunch watercress, stems removed, rinsed (3 cups loosely packed). Reserve a few petals for garnish
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Heat the olive oil in a medium covered saucepan. Add onion and garlic and sauté over low heat for 5 minutes. Add 1½ cups broth, potatoes and tomatoes.
  2. Bring to a boil, reduce the heat and cook, covered, until potatoes are soft, about 30 minutes.
  3. Add watercress and cook covered for 2 minutes.
  4. Puree in a Vitamix, in 2 batches, until smooth.  
  5. Adjust the consistency with the reserved broth. Season to taste with salt and pepper.  Garnish with watercress petals.
 
 

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Roasted Cherry Tomato Soup

Makes 2 servings. 

This is a refreshing creamy tomato soup which I like to serve cold or at room temperature on hot summer days. Unfortunately without a Vitamix the soup will have to be strained to remove the seeds and some of the skin. I like to serve it with a basil pesto but snipped chives are equally delicious and certainly less work.

INGREDIENTS:

  • 1 pound cherry tomatoes
  • 3 garlic cloves, peeled sliced
  • 2 tablespoons extra-virgin olive oil
  • ¾ -1 cup vegetable broth
  • ¼ teaspoon balsamic vinegar
  • 1/8 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • Chives, finely snipped for garnish

PREPARATION:

  1. Preheat the oven to 400 F.
  2. Rinse the tomatoes. 
  3. Place in an ovenproof dish that is large enough to hold the tomatoes in a single layer. Place the garlic underneath the tomatoes.
  4. Drizzle with olive oil.
  5. Roast for 1 hour, turning the tomatoes once. 
  6. Pour into a Vitamix and add ¾ cup vegetable broth. Puree until smooth.
  7. Adjust the consistency with the extra vegetable broth.
  8. Season to taste with sugar, balsamic vinegar, salt and pepper. 
  9. Garnish with snipped chives. Use scissors.
 
 

Tomato Broccoli Soup

6- 8 servings.

This delicious soup is one of my favorites. It is quite nutritious and light. The wasabi powder gives it a distinct flavor. I serve it hot or cold depending on the menu.  

INGREDIENTS

  • 3 tablespoons extra- virgin olive oil
  • 1 onion, peeled, coarsely chopped
  • 3 cloves garlic peeled, sliced
  • 1 pound ripe tomatoes
  • 1 bunch broccoli
  • 3 cups chicken broth
  • ½ teaspoon wasabi powder
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. In a medium saucepan heat the oil. Add the onion and the garlic. Sautee over low heat until soft.
  2. Rinse the tomatoes, core and cut in half. Squeeze gently to remove seeds. (Some will remain.) Cut the tomatoes into pieces.
  3. Cut the florets off the broccoli. Peel the stems and cut into pieces.
  4. Add tomatoes, broccoli and 2½ cups of broth to the onions. Bring to a boil over high heat. Reduce the heat and cook covered for about 35 minutes or until broccoli is soft.
  5. Cool a bit. Puree very well, in batches, in a blender. The longer you puree it the smoother the soup will be (See Note)
  6. Adjust the consistency, as needed, with the reserved ½ cup of broth. Season to taste with wasabi powder, salt and pepper.

NOTE

If you like a creamy, silky texture in this soup, I am afraid you will have to strain it through a medium mesh sieve, pushing the solids with the back of a ladle to obtain as much puree as possible. Be sure to scrape the underside of the sieve and discard the pulp.

The best way to seed tomatoes is to cut in half and gently squeeze. Some seeds will remain.