I love today’s recipe so much that before we moved, it was taped inside my cupboard door so I could always find it. I got it online about 10 years ago when I wanted to make tomato soup but didn’t have onions. I don’t remember the source of the recipe, but apparently this is what comes up when you search for “tomato soup without onions.”
I make this soup year round, cheating by using two 28-oz cans of crushed tomatoes when I don’t have fresh tomatoes. They’re a good substitute in the winter and spring months when good tomatoes are not available. These days, I veganize it with margarine instead of butter.
Fresh Tomato Soup
2 lb. tomatoes
3 T butter or margarine
2 T flour
1 t salt
½ t sugar
¼ t pepper
1 c water
½ c vegetable broth
Wash and stem tomatoes. Fill a large pot full of water and bring to a boil.
Blanche the tomatoes by dipping them in the boiling water for 10-15 seconds. Plunge tomatoes into cold water (ice water, preferably). Let cool just a bit and carefully remove skins. Dice.
In a large saucepan, heat butter/margarine and add tomatoes. Simmer for about 5 minutes. Remove from heat and run through a blender. (I use an immersion blender right in the pan; just watch for splattering. It’s hot.)
Return tomatoes to pan. Sprinkle with flour, salt, sugar and pepper. Stir well. Bring to a boil. Reduce heat and simmer for 2-3 minutes, stirring constantly. Add water, then broth. Heat to simmering.
Variations: I like to add a couple of cups of cooked macaroni to the soup.
Here are more variations from the original recipe:
- Serve with croutons
- Sprinkle with chopped fresh basil leaves and a little bit of shredded mozzarella cheese or vegan cheese
- Add fresh rosemary or chopped chives while simmering
- Add a dollop of sour cream and a sprinkle of sage
- Reserve a tomato half and dice it, adding it to the creamy soup near the end of simmering
- Add 1 cup cooked rice
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