Tomato Soup
Vine-ripened tomatoes make this garden-fresh soup taste so delicious! Perfect for fall weather when you have lots of tomatoes!
Ingredients
- 2-1/2 lbs. Tomatoes
- 2 Leaks cleaned & sliced
- 2 Onion Sliced
- 1 Large Shallot Sliced
- Salt
- Pepper
- 5 C. Chicken Broth
- 1 C. Heavy Cream
- 3 Tbsp. Olive oil
- 3 cloves Garlic minced
Instructions
- In a pot of boiling water, blanch the tomatoes for 1 minute and then transfer to cold water and then peel.
- Slice leaks. (They are very sandy) I soak them in water to let the sand fall to the bottom of the container. Then slice the onion and shallot and garlic
- In a dutch oven pot, Add the olive oil and the onion, shallot, leeks, garlic. Cook until slightly translucent. Add the peeled tomatoes, salt, and pepper, and cook for 5 minutes. Turn the heat to high and add the chicken broth. Bring to a boil then turn the heat to simmer for 30 minutes.
- Use an immersion blender, food processor, or blender to puree the soup until smooth. Add the heavy cream and simmer over low for 25 minutes. IF still too runny, can simmer an additional 10 minutes.
- Taste and adjust seasoning to your liking.
- Enjoy!
Notes
This recipe was adapted from Brooklyn Farmgirl, Roma Tomato Soup