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Much Ado About Nothing

Making Fresh Tomato Soup

on September 21, 2013

I had a lot of late-season tomatoes ripen this week and didn’t particularly want to get the whole canning outfit set up for pasta sauce or chili base, so I decided to try my hand at making tomato soup from scratch.  Elbow grease is definitely required, and this is one of those “I just eye-balled it” recipes.

Fresh Tomato Soup
Serves 4
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  1. Tomatoes
  2. 1 Red Onion
  3. Garlic (peeled)
  4. Balsamic Vinegar
  5. Olive Oil
  6. Salt
  7. Pepper
  8. Heavy Cream
  1. Drizzle oil over a broiling pan.
  2. Slice tomatoes in halve and place cut-side down on broiling pan. Cut onions into wedges and place on broiling pan; add a few cloves of garlic too. Drizzle tomatoes, onion, and garlic with olive oil and balsamic vinegar. Top with salt and pepper.
  3. Broil on high until tomato skins start blackening. Turn tomatoes over. Drizzle with more olive oil, balsamic vinegar, salt, and pepper. Broil on high until cut-sides blacken and the seed jelly bubbles.
  4. Use a food mill to remove seeds and skins from tomatoes. Place tomato pulp and everything left on the broiling pan into a food processor and puree. Poor liquid into a pan and add whipping cream (an amount equal to volume of tomato puree). Warm & serve.
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