There is such a difference between a homemade tomato soup and what you buy in a can. I don’t mean to sound like a soup snob because I am a huge fan of Campbell’s tomato soup and Fritos, but homemade tomato soup is a totally different taste, a richer more interesting taste.
I’ve used canned tomatoes here – making it a year round possibility. If you can find fire roasted tomatoes in a tin, you can eliminate the process of roasting the tomatoes, a step that really adds to the flavor. If you’re lucky enough to have an abundance of fresh tomatoes, that would be even better. You’ll want to peel fresh tomatoes, great tips at this site and add a little tomato juice to replace the liquid from the can.
A wonderful hot soup with many layers of flavor!
- 3 14-ounce cans of whole tomatoes (1200 g, total)
- 3/4 cup olive oil, divided
- salt and pepper, to taste
- 1 onion or leek (white and light green parts only), diced
- 1 carrot, diced
- 1 stalk celery or 1/2 cup celery root, diced
- 1 parsnip, diced (optional)
- 2 – 4 tablespoons brandy (or sherry)
- 2 tablespoons basil and or parsley, chopped
- 1 cup chicken or vegetable stock
- 1/2 – 1 cup heavy cream
- Drain the tomatoes, reserving liquid, using your hands, open the tomatoes, removing the seeds
- Laying the tomatoes out flat on a parchment lined baking sheet. Drizzle with 1/4 olive oil, sprinkle with salt and pepper, bake at 400 F until the edges begin to brown, about 20 minute
- Add 1/2 cup olive oil to a large sauce pan, add onion, carrot, celery, and parsnip, cook over medium heat for 10 minutes
- Add brandy, and flame (You may not have enough alcohol to get a flame with sherry)
- Add the herbs, reserved tomato juice and the stock, simmer until the veggies are tender
- Process the soup using an immersion blender, blender, or food processor (You may want to let it cool a little bit so you don’t get splashed with hot soup)
- Add cream, using enough to get the desired texture, heat
- Garnish with a bit of cream and or herbs