Fresh Tomato Soup

Name: Fresh Tomato Soup
Yield: Makes 10 cups (2.5 l); 8 first-course servings
Cuisine: Indian
Ingredients: 1½ teaspoons kosher salt, or less if using commercial broth; Unsalted butter, for serving; 8 cups (2 l) Basic Chicken Stock or commercial chicken broth; 11 large basil leaves, well washed; 4½ pounds (2 kg) ripe tomatoes, cored and coarsely chopped; 2 tablespoons coarsely chopped dill; 5 sprigs flat-leaf parsley

Preparation info

Makes 10 cups 2.5 l ) ;
8
first-course servings

Difficulty
Easy

Appears in

Soup

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.

Ingredients

8 cups (2 l) Basic Chicken Stock or commercial chicken broth
4½

Asia
Europe
United States
China
India
Italy
Milan
Genoa
Starter
Tuscany
Soup
Gluten-free
Summer
California
Mediterranean

Method

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