We all know it’s sweater weather, but have you heard it’s also soup season? Use this recipe to make tomato soup from scratch using fresh Roma tomatoes.
Yields: 4 1/2 cups
Prep Time: 10 minutes
Cook Time: 30 minutes
3 tablespoons unsalted butter
1 medium onion, peeled and quartered
4 large cloves garlic, peeled and left whole
1 3/4 to 2 pounds Eagle Eye Produce Simply Good Roma Tomatoes, coarsely chopped
2 cups chicken stock (or vegetable stock or water)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup heavy cream
Drizzle of heavy cream
Freshly-grated Parmesan cheese
Add the butter to a pot over medium heat. Once mostly melted, add the onion. Cook until softened but not browned, about 4 to 5 minutes, stirring occasionally. Stir in the garlic and cook 30 seconds, stirring constantly.
Add the tomatoes, stock or water, salt, and black pepper. Bring it up to a boil, cover the pot, turn the heat down slightly so it doesn’t boil over, and cook until the tomatoes are softened, about 20 minutes.
Use an immersion blender (or a regular blender in 2 batches) to blend the soup, leaving some larger chunks if you like.
Stir in the heavy cream.
Serve with your garnishes of choice.