Early Girl Tomato Soup

Early Girl Tomato Soup
Staff Writer
Valerie Rice

Early Girl Tomato Soup

Often it seems like tomato soups don’t taste anything like an actual tomato — the tomatoes are roasted or stewed into a soup that is so far from the starting main ingredient. I like using Early Girl tomatoes for this recipe because they cook really quickly and have a fresh, bright flavor, but you can use any mix or assortment of tomatoes you have on hand. This soup has a great creamy texture without adding any cream.

4
Servings
99
Calories Per Serving
Deliver Ingredients

Notes

For more recipes and tips from Valerie, visit her website Eat-Drink-Garden.

Ingredients

  • 1 Tablespoon butter
  • 1 Tablespoon olive oil, plus extra for garnish
  • 1/2 small red onion, cut into small dice
  • 2 stalks celery, cut into small dice
  • 1 clove garlic, chopped
  • 1 bay leaf
  • 4 1/2 Cups roughly chopped tomatoes
  • 1 1/2 Teaspoon Kosher salt
  • Pinch of red pepper flakes
  • Dash of white balsamic vinegar
  • Basil leaves, for garnish

Directions

In a 4- to 6-quart pot, heat the butter and olive oil over medium heat until the butter starts to bubble. Add the onion, celery, garlic, and the bay leaf and sauté on medium heat for 10-15 minutes, stirring occasionally, until onion is translucent. Add the tomatoes, the teaspoon of salt, and the pinch of red pepper flakes. Mix until the tomatoes soften and release their juices, about 10 minutes, and then cover and cook another 10 minutes. When the soup takes on a sauce consistency, remove the bay leaf and purée it using a hand blender and stand blender. Thin out the soup with a 1/2-1 cup of water, depending on the consistency you desire. Finish with a splash of white balsamic vinegar and the rest of the salt and bring to back to a simmer. Pour into bowls and garnish with basil leaves and a drizzle of olive oil.

Nutritional Facts

Total Fat
5g
7%
Sugar
7g
8%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
12g
9%
Protein
2g
4%
Vitamin C, total ascorbic acid
28mg
37%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
88mg
9%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
29µg
7%
Iron, Fe
1mg
6%
Phosphorus, P
45mg
6%
Sodium, Na
384mg
26%
Water
2g
0%

Tomato Soup Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Tomato Soup Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Tomato Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.