Thursday, February 09, 2006

Homemade Tomato Soup

Sometimes I have really weird cravings at unusual times. Like the time I craved salmon sashimi in the middle of the night; or milk even though I'm VERY lactose intolerant! I had a mad V8 craving the other night and so we had canned tomato soup. Truthfully, the soup was too salty and it didn't impress me at all. So, in my ever good food quest, I found this recipe for homemade tomato soup. Once you try this delightful version of tomato soup with just a hint of citrus and the perfume of basil, you'll swear off canned tomato soup for good.


  • 1/4 cup olive oil
  • 2 large yellow onions, diced
  • 1 tablespoon finely grated orange zest
  • 18 ripe Roma tomatoes, quartered
  • Heavy cream
  • Salt and pepper to taste
  • Shredded Monterey Jack or salami as toppings (optional)
  1. Using a heavy saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes.
  2. Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid.
  3. Puree soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds.
  4. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy or light cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) If you're lactose intolerant, you can use low-sodium chicken broth instead. Season to taste.
  5. Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup and/or your toppings, if using.

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