It’s the time of the year when the weather can be a bit fickle… you still have luscious summer fruit and veggies either in your garden or available in the shops but suddenly one day is warm and the next is cool and the salads that you have been enjoying for weeks somehow don’t quite fit as well into your menu when todays temperature is pullover and trousers and a shock from yesterdays shorts and tee shirt. It’s an ideal time to bring out recipes that bridge this seasonal fickleness well, and which suit the ” in between” weather of temperate climes.
Here is a recipe that I make often, and have posted here with permission of the recipe owner “Muffin Goddess” who says of her recipe “”I don’t usually like cream soups, but this one I love! Recipe from Wilson Farms in Lexington MA. Servings are a guess. “
If you make this recipe I am certain that she would appreciate your review at: http://www.recipezaar.com/Easy-Farmstand-Fresh-Cream-of-Tomato-Soup-170483
Approximately 1 hour cooking time, Serves 4.
2 cups chicken broth
4 cups ripe tomatoes (peeled,seeded and chopped / approx. 5 large tomatoes)
1/3 cup sweet onion (coarsely chopped)
½ cup celery (coarsely chopped / about 3 ribs)
½ teaspoon sugar
½ to 1 cup light cream
1 tablespoon fresh basil ( chopped or, optionally: fresh dill)
salt ( to taste)
fresh ground pepper ( to taste)
Place all ingredients except the cream and basil or dill (if using) in a large saucepan. Simmer for approximately 30 minutes, or until veggies are soft.
Using an immersion blender, puree the veggie mixture to your preferred smoothness (I like to have some tomato chunks in it, so I leave it a little chunky. If I accidentally over-puree it, I’ll cheat and add a small can of diced tomatoes).
Add light cream (start with 1/2 cup and add more to taste — amount will depend on flavor of the tomatoes). Heat soup gently over low heat.
- Before serving, stir in fresh herbs (if using), and season to taste with salt and pepper. Serve soup hot or chilled, whichever you prefer (hot is my preference).