Fresh Tomato Soup

Preparation info
  • Makes 10 cups 2.5 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This recipe is out of my American Food and California Wine. If fresh lovage is not available, substitute celery leaves and increase the amount of basil and dill. If the tomatoes are watery, use more tomatoes and less stock.



In a medium saucepan, bring the stock, tomatoes, basil, lovage, and parsley to a boil. Lower the heat and simmer until the tomatoes are very soft, about 15 minutes.

In a food processor, purée the soup, then pass through a fine-mesh sieve; or pass through the fine disc of a food mill. The soup can be made ahead up to this point and refrigerated for 2 days.

Scrape the soup back in