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Fresh Tomato Soup: Soup with a Kick!

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Fresh Tomato Soup

Fresh Tomato Soup

Copyright 2009 Kevin D Weeks
This soup is best made with fresh tomatoes in season, but it’s also pretty good made with canned tomatoes in the dead of winter. The garlic is added in two lots here to get two different flavors. The first amount is sautéed with the other vegetables at the beginning of the recipe in good Italian or Spanish fashion. The second goes in near the end to provide a bite. The tomatoes provide most of the liquid. (Note: this recipe serves 2, but I usually double the recipe because it's equally good the next day or frozen for up to a couple of months.) (Larger image.) Serves 2.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 2 sm. tomatoes, cut into chunks
  • 4 - 5 cloves garlic; smashed, peeled, and coarsely chopped
  • 1/2 bell pepper; seeded and chopped
  • 3 Tbsp. olive oil
  • 1 cup chicken stock
  • 1/2 tsp. salt
  • 2 tsp. fresh thyme leaves
  • Black pepper, to taste
  • 2 slices peasant bread
  • 2 Tbsp. basil; chiffonade*

Preparation:

1. In a food processor, pulse the tomatoes, 2/3 of the chopped garlic and the bell peppers until coarsely chopped.

2. In a medium saucepan, heat the oil over medium heat.

3. Scrape the vegetables into the pan and cook, stirring occasionally, for 10 minutes.

4. Stir in the chicken stock, thyme, remaining garlic and salt. Bring to a boil.

5. Reduce heat to low and simmer for 5 minutes. Season with pepper. The soup can be made ahead to this point and refrigerated for up to 2 days.

6. Heat the oven to 225F. Lay the bread directly on the middle rack and bake for 15 to 20 minutes to dry it out.

7. (If it has been refrigerated, quickly bring the soup back to a boil.) Place a slice of bread in the bottom of two soup bowls. Pour the soup over the bread and garnish with fresh basil.

*Note: To chiffonade, roll several basil leaves lengthwise into a cigar shape. The slice crosswise into thin strips. Fluff.

User Reviews

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 5 out of 5
A Fall Jewel!, Member wendyrow54

I made this soup today for my husband and myself for lunch. Had a nice fire burning in the fireplace and this soup smelling SO wonderful! I did make one slight change, I added cream after it was finished. We both like the creamy bisque's. This was a fabulous bisque. Great on a fall day. I also did not have any fresh thyme remaining in the garden so I used dried leaves. Worked!

4 out of 4 people found this helpful.

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