Name: Summer Cream of Tomato Soup
Yield: Serves 6 to 8
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon salt; 2 tablespoons chopped fresh basil; Fresh thyme, for garnish; ½ cup (120ml) milk; ¼ cup (15g) chopped fresh flat-leaf parsley; 1 cup (240ml) vegetable or chicken stock (may substitute water); 2 tablespoons olive oil; 8 pounds (3.6kg) tomatoes, cut into large chunks; ½ cup (120ml) heavy cream; 2 stalks celery, diced; 3 tablespoons brown sugar; 2 tablespoons flour; ½ large sweet onion, diced

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Bountiful

By Todd Porter and Diane Cu

Published 2013

About

Beginning in the waning months of winter, one phrase repeatedly gets uttered: “I can’t wait for our summer tomatoes.” Nothing compares to the flavor of in-season tomatoes, and this soup is designed to feature that amazing taste. The tender, flavorful tomatoes are barely cooked, allowing their sun-infused flavor to shine. If your tomatoes are a bit off-season or are fairly firm, you’ll want to simmer them longer (about thirty minutes) before blending and probably add a touch more brown sugar