Tomato Soup


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Tomato Soup Tomato Soup Recipe Courtesy of

54321 Based on 2 Reviews

Servings: 4
Prep Time: 10 min
Cook Time: 40 min
Difficulty: Easy

Ingredients Add to grocery list

3 pounds ripe tomatoes (about 9 globe or 24 plum), stemmed, halved, and seeded
3 tablespoons unsalted butter
1 medium white onion, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano

Directions

Preheat the boiler.

Place the tomatoes cut side down on a rimmed baking sheet and broil until the skins begin to char and burst, 10 to 12 minutes. Remove from the oven. When cool enough to handle, remove the charred skins.

Meanwhile, heat a large saucepan over medium heat. Add the butter and then the onion. Cook and stir until tender but not brown, 3 to 5 minutes. Add the tomatoes and simmer until the tomatoes have cooked down, about 20 minutes. Season with the salt, pepper, and sugar and add the basil and oregano. Serve immediately, or remove from the heat and cool completely before storing in the refrigerator or freezer.

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Leave a Comment

Reader Comments:

54321

there appears to be a type error at the beginning of the Directions which brings me to wonder if maybe it called for some sort of liquid to be added. the "soup" was delicious but a bit thick. is this the way it is suppose to be?

By chyrl dangler on November 30, 2011

54321

Dear Paula Deen, This is great recipe for people with food allergies or alternative eating lifestyles. The only change a vegan would have to make is using some sort of liquid to tenderize the onions instead of butter. As someone with a wheat allergy, it is refreshing to see a tomato soup recipe that does not call for a 1/4 cup flour and in the instructions "Stir in flour to thicken".

By Gail on February 15, 2011

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