Tomato Bouillon

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

By John Martin Taylor

Published 1997

  • About

This is an elegant, thin tomato soup that is flavorful and bright, the perfect starter for a spring or summer meal. If you can’t find vine-ripened tomatoes, use the best canned ones available.


  • 1 cup chopped onion
  • ½ cup finely chopped carrot
  • ¼ cup


Sauté the onion, carrot, and celery in the oil in a large nonreactive sauté pan over medium heat until the vegetables are soft, about 10 minutes. Add the tomatoes, tomato paste, garlic, salt, and herbs. Bring to a boil, reduce the heat, cover the pan, and allow to simmer for 20 minutes, stirring occasionally. Strain the mixture well.

Add the stock to the sauté pan, then add the strained