© 2014 Dover Vineyards

Tomato Soup

it's better than Campbell's....

 

5 lbs Tomatoes,

1 small onion, chopped

3 cloves garlic, minced

1 bullion cube (vegetable, beef or chicken)

water for desired consistency

dash of thyme, rosemary, salt and pepper

1/4 cup vegetable oil or butter

cream to finish

 

Saute the onions and garlic over medium heat until translucent in the oil or butter. Add in the 5 pounds of tomatoes, skinned, cored, and then cubed (this is easier if you're using frozen tomatoes, but you can blanch them to easily remove the skins, or just pull the skins as they cook and rise to the top- a wooden spoon is perfect for this task).

 

Let them simmer until they start to break down. Add the bullion cube and enough water to make the soup your desired consistency. Add in the thyme, rosemary, salt and pepper and let it simmer for 15 minutes. Remove from heat and finish it with some heavy cream. If you want a smooth soup, simply use an immersion blender to puree.