Tomato Soup
Jennifer Steinhauer, Ted’s Bulletin
7437 ratings with an average rating of 5 out of 5 stars
7,437
About 1 1/2 hours
Blender Tomato Soup
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves four
- 2pounds ripe, locally grown tomatoes
- Salt to taste
- 1large garlic clove, peeled
- 2tablespoons sherry vinegar
- 2tablespoons extra virgin olive oil
- 2tablespoons tomato paste
- ¼cup fresh basil leaves, plus a few leaves, slivered, for garnish
- 1cup water
- Pinch of cayenne (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
111 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 2 grams protein; 724 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut ½ pound of the tomatoes (2 medium) in half across the equator, and grate on the large holes of a box grater set over a bowl. Line a strainer with cheesecloth, and set over a bowl. Place the grated tomatoes in the cheesecloth and allow to drain for one hour. (The “tomato water” that drips through will have an intense, pure flavor.) Meanwhile, cut the remaining tomatoes in wedges and toss in a bowl with salt to taste, the garlic clove, vinegar and olive oil.
- Step 2
After one hour, gather up the cheesecloth around the tomato pulp that remains and squeeze to extract all of the remaining juice. Transfer the juice to a blender. Add the tomato wedges and all of the juice in the bowl, along with the tomato paste, basil leaves and water. Blend until smooth (if necessary do this in two batches). Adjust seasoning, and if you want a hint of heat, add a small pinch of cayenne.
- Step 3
Strain the soup through a medium strainer set over a bowl, pushing the soup through with a spatula or the bottom of a ladle. Serve right away, or for the best flavor refrigerate for one to 24 hours before serving. Blend again or whisk before serving. Serve, garnishing each bowl with slivered basil.
Tips
- Advance preparation: The soup tastes even better if you make it several hours to a day before serving.
Private Notes
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Cooking Notes
rpbg
Although this recipe suggests serving it chilled on a hot summer day, I found that by replacing the fresh tomatoes with a 28oz can of high quality, organic, canned tomatoes, it is delicious served hot, on a cold winter day (and sublime along with 'Crusty Macaroni and Cheese'). I heated the combined ingredients up and then used an immersion blender to puree. Saved a lot of cleanup, and took a mere 6 minutes start to finish. Got raves.
Elena
Delicious! Since the soup was intended for dinner on my fasting day, I cut the olive oil to just one tablespoon. Also added more garlic cloves and a bit of cayenne for punch. After 24 hours in the fridge, it was great! Will def make again!
Barbara
The best blueberry pie I have ever made or eaten. Actually, better than ANY pie I’ve ever had! I made exactly as written using cornstarch as I was out of arrowroot. I made this pie several years ago when it was featured in the magazine section of the NYTimes. I loved it then also and can’t explain why I waited so long to make it again except that I use only berries that I have just picked. I used the recommended crust but made a lattice crust. This pie deserves a fancy top crust!
Barbara
I made this soup with our homegrown heirloom tomatoes and served it warm with grilled cheese sandwiches to my granddaughters. We all liked it but felt that there was too much vinegar. It hid the taste of the tomatoes. I will try again with only one tablespoon.
Christine
Didn’t have fresh basil on hand so replaced with dried basil plus a few other spices. Added all ingredients directly in the vitamix. Turned out very creamy and flavourful in just a few minutes!
Marianne
Delicious. I made these with homegrown heirlooms.I have a question. The meat of the tomatoes are a rich red, but once I blend, the color turns to a pale red. The same happens when I make cooked sauce with plum tomatoes. If I hand crush, it stays red. But if I use a blender, the color becomes a dull red. Anyone know why?
DianeT
What’s the purpose of grating & draining, just to mix everything back together? What am I missing?
Barbara
By my reading, the tomato pulp that's left after the juice is extracted from the 1/2 lb of grated tomatoes is discarded--the tomato juice and the 1 ½ lbs of tomato wedges are what is added to the blender...
Elena
Delicious! Since the soup was intended for dinner on my fasting day, I cut the olive oil to just one tablespoon. Also added more garlic cloves and a bit of cayenne for punch. After 24 hours in the fridge, it was great! Will def make again!
rpbg
Although this recipe suggests serving it chilled on a hot summer day, I found that by replacing the fresh tomatoes with a 28oz can of high quality, organic, canned tomatoes, it is delicious served hot, on a cold winter day (and sublime along with 'Crusty Macaroni and Cheese'). I heated the combined ingredients up and then used an immersion blender to puree. Saved a lot of cleanup, and took a mere 6 minutes start to finish. Got raves.
Ann
Is this soup served chilled?
Abuela
Delicious. By the way, bread is not needed in gazpacho, some have it others do not. For example, Al Valle gazpacho, original, available in Spain, is so completely delicious, has no bread. I adore it.
Abuela
I also adore Al Valle gazpacho, original. How I wish it were available in USA. How lucky to have lived in Madrid for 10 years, but now back in Indiana Al Valle gazpacho is out of my reach. Sob.
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