Tomato Soup

TomatoEmily was home sick.  She was craving tomato soup and we needed an afternoon activity. 

2 large Spanish onions chopped
2 large carrots peeled and chopped
6 cups whole tomatoes (we used tomatoes that we had canned this summer)
2 T. sugar
1 cup cream
*I was going to use about 1/2 t. cumin but Emily wouldn’t let me

Start with a large pot that is going to fit the soup.  Put in enough olive oil to cover the bottom of the pot.  Put in your onions and carrots.  Stir for about 5 minutes or so until they are soft on a medium heat.  Add in the sugar (and cumin if you choose), stir.  Now, add in the tomatoes and start to break them up  with a wooden spoon.  I let them hang out in the soup pot for about 10 minutes on a medium heat and continued to break them up.  Once this is done turn off the heat, and add 1 cup of cream. 

We chose to puree this mixture in the Cuisinart after this but you can keep it chunky too.  It gets a little mealy when you puree it unless you keep it in the Cuisinart for a very long time or use a blender.  Plenty of salt is needed at the end but it is a perfect bowl of soup for a cold day.  I particularly like it accompanied with a Gruyere grilled cheese sandwich with caramelized onions. 

Comments (Archived):

  1. Jim Fobes

    Come to Escondido down here north o San Diego mid-summer, and take all of the tomatoes you want from my garden. Good recipe. i’kll try it this weekend
    if you come down, i may even spit roast a lamb over some citrus coals. Definitely bring your own pocket knife kinda eating here outside at Rancho bizarro.

    jim forbes