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Soup is my passion. 



A Cooking Adventure with Thom

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Fresh Tomato Soup

Soup for Supper Cook Book
Williams - Sonoma
Serves: 7




This is the ideal summer soup.  It does not call for stock, as the ripe tomatoes make their own wonderful "broth."  Obviously, the success of this soup is dependent upon fully ripened, flavorful tomatoes, so don't try to make it without them.



cup unsalted butter, or olive oil
2 large chopped yellow onions
3 tablespoons finely grated orange zest, optional
2 tablespoons fresh ginger, peeled and grated, optional
pinch of ground cloves, optional
12 large beefsteak ripe tomatoes, or 18 regular, quartered
salt and pepper, to taste
heavy cream, to taste, optional

Cooking Method

In a heavy saucepan over medium heat, melt the butter or warm the oil. 

  1. Add the onions and sautÚ, stirring occasionally, until tender and translucent, about 10 minutes. 

  2. Stir in the orange zest, ginger, or cloves, if using, and cook for 3 minutes to blend the flavors. 

  3. Then add the tomatoes and cook over medium heat, stirring occasionally to prevent scorching, until the tomatoes have completely broken down and have released a great deal of liquid, about 20 minutes. 

  4. Remove from the heat.

Working in batches, puree the soup in a blender or food processor. 

  1. Pass the puree through a food mill or medium sieve placed over a clean saucepan to remove the peel and seeds. 

  2. Reheat gently over medium-low heat. 

  3. Season with salt and pepper. 

  4. If the flavor is slightly acidic, add a little cream or milk.

Ladle into warmed bowls and serve hot.

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