Fresh Summer Tomato Soup
This Fresh Summer Tomato Soup may be the single soup recipe that only needs 1 major ingredients to taste absolutely delicious. This ingredient is clearly fresh, ripe tomatoes. Some supporting ingredients are used to give the soup a little more flair.
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Servings: 2 people
Ingredients
- 4.5 pounds tomatoes
- salt and pepper
- 1.5 tablespoons olive oil
- basil
- 2 tablespoons creme fraiche
Instructions
- Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper.
- Wash the tomatoes. Dry 2 lbs and cut the tomatoes in half. Place them on the baking sheet, cut side up. Sprinkle with salt and pepper and drizzle with olive oil. Roast in oven for approx. for 1 hour.
- Cut the 2.5 lbs. of the tomatoes in quarters (no need to dry them). Transfer tomatoes to a large pot and cook them on low heat until tomatoes release some of the liquids. Increase the heat and cook until tomatoes are soft.
- Transfer roasted tomatoes to a large pot and scoop cooked tomatoes into the same pot. Use a slotted spoon, so you only transfer minimal amounts of liquid. Use your immersion blender to create a smooth soup. You can also use a blender.
- If remnants of stem and pits remain in soup, leaving hard speckles, poor soup through a sieve. Add salt and pepper to taste
- Cut basil in fine shreds; use the chiffonade technique. Create a pile of basil leaves, one atop the next etc. Roll the leaves and then cut small strips.
- Add most of the basil over the soup and stir (leave some behind for garnish).
- Divide soup over 2 bowls or soup plates. Sprinkle with basil and add 1 tablespoon of creme fraiche to each plate. Leave it in the middle or swirl creme fraiche through the soup.
Nutrition
Calories: 299kcal | Carbohydrates: 40g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Sodium: 60mg | Fiber: 12g | Sugar: 27g
Nutrition information is automatically calculated, so should only be used as an approximation.
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