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Categories: Main courses, Sides, Soups, Vegetarian

Garden Tomato Soup

Garden Tomato Soup
Robert Gauthier / Los Angeles Times

There's no arguing that heirloom tomatoes are beautiful. The same fruits banished from supermarket shelves, because they were too soft-skinned, too small, too large and too otherwise old-fashioned to endure conveyor belts and refrigerator cases, made their way back to ... Read more

Total time: 55 minutes | Serves 4
  • 3 pounds tomatoes
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 teaspoons sugar
  • 1/4 teaspoon celery seeds
  • 1 teaspoon salt
  • Cracked pepper
  • Basil leaves, for garnish

Step 1Bring a small pot of water to boil. Make an "x" with a knife in the bottom of each tomato then add them, a few at a time, to the pot. Cook 30 seconds to 1 minute. Remove the tomatoes and place in a large bowl of ice water, then peel and core. Cut the tomatoes in half horizontally. Squeeze the seeds from the tomatoes into a strainer set over a large bowl. Press against the seeds with a spoon to extract the juice; add enough water to the juice to measure 1 cup. Set aside the juice and discard the seeds. Dice the tomatoes.

Step 2Melt the butter in a large saucepan over medium-low heat. Add the onion and cook until tender, 2 to 3 minutes. Stir in the tomatoes and reserved juice. Stir in the sugar, celery seeds and salt. Bring to a simmer. Cover and cook about 15 minutes, stirring occasionally.

Step 3Puree the soup in a food processor or blender until smooth. Season with the cracked pepper to taste. Pour into serving bowls and garnish each serving with a basil leaf.

Each serving:
130 calories; 675 mg sodium; 16 mg cholesterol; 7 grams fat; 4 grams saturated fat; 18 grams carbohydrates; 3 grams protein; 3.65 grams fiber.
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