When I was planning my Passover menu, my sister suggested tomato soup. She was in the mood, so why not. I like to cook tons in advance for the holiday, because it invariably ends up being almost 2 weeks of people in the house and they all need to eat! Why? Im not sure! But so says! (just kidding). And I do not want to spend hours and hours every day in the kitchen
So… back to the tomato soup… Tomato soup is usually something I would associate with fall, but why not eat it in the spring too. In the fall we go apple picking and I will also come home with 20+lbs of tomatoes to make tomato soup, sauce, paste etc..
Tomato soup traditionally pairs well with grilled cheese, I have made a cauliflower version of it too. And its yummy on its own.
Tomato Soup
A perfect compliment to many meals
Equipment
- 8 qt pot
- immersion blender
- strainer
Ingredients
- 5 lbs Tomatoes cut in 4 I prefer plum, but use what you have
- 3 Onions, large, sliced can replace with leeks
- 4 cloves Garlic - chopped can use fresh or frozen
- 4 cups Broth
- 2 cups Water
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Chopped basil can use fresh or frozen
- 3 Bay leaves
- 1/2 cup Dry white wine
Instructions
- Add the oil and onions to the pot over medium heat and cover for 3 minutes (this allows them to sweat and get all the flavor and cook faster)
- Add garlic and tomatoes, cover for 10 minutes
- Add the broth, water, wine, bay leaf, salt and pepper. Let it simmer for 30-45 minutes.
- Let it cool down completely and remove bay leaf
- Blend it with the immersion blender
- Work in batches to strain out the pulp
- At this point you can eat it or freeze it (freezes beautifully up to 3 months)
- Sprinkle with basil before serving
- You can use the pulp as tomato sauce (side bonus)
