Tomato Soup

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This is the ideal summer soup and truly vegetarian. It is one of the few soups that is not made with a meat stock, for the ripe tomatoes make their own broth. Obviously the success of this soup depends upon flavorful, really ripe tomatoes, not those pale pink imitations that you find at most supermarkets.


  • ½ cup unsalted butter
  • 2 large yellow onions, diced or sliced
  • 12 large beefsteak or


Melt the butter in a heavy large saucepan over medium heat. Add the onions and cook until tender and translucent, 8 to 10 minutes. Stir in the tomatoes and cook, stirring occasionally to prevent scorching, over medium heat until the tomatoes are completely broken down and have released a great deal of liquid, about 20 minutes. Puree the soup in a blender or food processor, then pass it through