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Tomato Soup
- Serves
6 to 8
- Difficulty
Medium
Published 1998
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.
Ingredients
½ cup 2 12
Method
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
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