As a child, my only experiences with tomato soup were with the store-bought kind. I remember watching my mother pry open a can of tomato soup and thinking “who would eat tomato soup?” If I had been introduced to fresh, homemade tomato soup made with vine-ripened tomatoes, seasoned with fresh herbs like oregano and basil, straight from the garden, I think this memory would be much different. I have to say, I start dreaming of eating this scrumptious soup from the time I plant my tomatoes in the ground. There’s just nothing like that first taste of summer in a bowl.
Tomatoes are considered one of the most heart-healthy foods. Fresh tomatoes help lower cholesterol and triglycerides. They are also a great source of lycopene, which is known for its incredible antioxidant properties and aids in bone health.
For an extra creamy soup: warm tomato soup in a saucepan. Stir 1/3 cup of heavy cream into soup and bring to boil. Serve with salty crackers.
- 3 pounds tomatoes
- 2 tablespoons butter
- 1 onion chopped
- 2 carrots chopped
- 1 cup vegetable stock
- 1/2 teaspoon basil chopped
- 1/2 teaspoon oregano chopped
- salt and pepper to taste
Preheat oven to 450 degrees. Stem and half tomatoes lengthwise, and then place tomatoes cut-side down on a lined cookie sheet and roast for 10 minutes. When tomatoes are cool enough to handle, remove skin and set aside.
Melt butter in heavy-bottomed stockpot. Add onion and carrots. Cook until soft.
Stir in tomatoes, stock, basil, and oregano. Bring to a boil, and then lower the heat to simmer. Cover pot and keep at simmer for about 20 minutes.
Carefully transfer mixture to a food processor and purée. Salt and peper to taste.