Still Life: Light Tomato Soup

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* Exported from MasterCook *

 

Light Tomato Soup

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 21

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds fresh and perfectly ripe tomatoes

cut into chunks

4 medium-sized garlic cloves -- chopped

6 fresh basil leaves -- up to 8

(or 1 full stalk fresh basil)

1 tablespoon brown sugar or honey -- up to 2

1 teaspoon salt

freshly ground black pepper -- to taste

***OPTIONAL GARNISHES***

minced fresh parsley

and/or fresh dill

 

Preparation time: 40 to 45 minutes. Yield: 4 to 5 servings.

 

This tomato soup is mostly tomatoes. It also features several of the

tomato's best friends and closest associates, i.e., garlic, basil, parsley,

and dill. A touch of sugar cuts the acidity, so there is no need for any

oil or dairy products. This soup can be made several days in advance, and

reheats nicely.

 

1. Place tomatoes, garlic, and basil in a soup pot, large saucepan, or

Dutch oven. Cover and cook over medium heat for 10 to 15 minutes, or until

tomatoes are quite liquefied.

 

2. Remove from heat, and cool to the point at which you feel confident

about pureeing it. (Dodging hot splatters is not a lot of fun.) Fish out

the basil, and puree the tomatoes and garlic in a food processor or blender

until quite smooth.

 

3. Strain through a medium-fine strainer back into the soup pot, and

season with brown sugar or honey, salt, and freshly ground black pepper.

 

4. Heat just before serving. If desired, sprinkle each bowlful with a

light touch of minced fresh parsley and/or dill.

 

 

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