tomato soup

styling by Catrine Kelty | photo by Keller + Keller

A simple, summery soup that can be served either warm or cold with a nice crusty baguette for dipping.

3 tablespoons extra virgin olive oil
2 1/2 cups diced onions
3 cloves garlic, minced
3 pounds tomatoes, washed, cored, any blemishes removed, and chopped
Sea salt, to taste
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
2 cups homemade (or low-sodium) vegetable stock
Freshly ground black pepper, to taste
1 cup heavy cream (or half and half) 
1/4 cup fresh basil, chopped, plus extra for garnish

  1. In a large stockpot, heat olive oil over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and cook for another minute. 
  2. Add tomatoes, 1/2 tablespoon salt, basil, and oregano. Bring to a boil. Reduce heat to a simmer and cook, covered, for 45 minutes. Remove cover and cook another 15 minutes.
  3. Add stock and season with salt and pepper. Allow to cool for an hour or up to overnight to allow flavors to blend. Once cooled, transfer to a food processor or blender (or use an immersion blender), and purée until smooth. For an even smoother mixture, pour mixture through a fine-mesh strainer, pressing solids to release all of their juices. Discard pulp and seeds. 
  4. Return soup to stockpot and add cream. Slowly reheat soup, making sure it does not boil (or if serving soup cold, chill until ready to serve). When ready to serve, stir in basil. Garnish with an additional sprig of basil on each serving. 

Serves 6-8.