Summer's Tomato Soup

A simple, light herb-tinged homemade tomato soup, made with fresh tomatoes. Beautiful color. Looks simple, tastes complex.

Summer's Tomato Soup, a simple, homemade tomato soup made with fresh tomatoes. Beautiful color, looks simple, tastes complex.


COMPLIMENTS!
"... we couldn't believe how something so simple was so delicious." ~ Anonymous


Summer tomatoes and college kids are a lot alike. Oh! The anticipation of their arrival! And while they’re around, it’s hard to get enough. And when they’re gone, far too soon, you miss ‘em.

Here in eastern Missouri, once Arkansas’ picked-three-days-before-yesterday tomato invaders show up, the picked-this-mornin’ local tomatoes aren’t far behind.

For a couple of weeks, it’s red heaven on a plate. Sliced and salted. Sliced and sugared. Sliced and slivered with basil and slippery with mozzarella.

And then into September, it's tomatoes grilled, broiled, roasted, sandwiched and then finally, souped.

SUMMER’s TOMATO SOUP is a light, herb-tinged soup that makes for a perfect starter or a light supper. It's as different from Winter Tomato Soup as, well, summer and winter, sun and snow, long hot days and short cold days.

ALANNA's TIPS For a slightly less home-spun company-for-supper version, use whole milk for richness and purée the soup in a blender for smoothness. For something in-between, make the soup with skim milk, then stir in a splash of half 'n' half. Some times, I add a dollop of basil pesto to each bowl. Wash, dry and then freeze tomatoes (as is, no canning, no chopping) at their summer peak for soups and stews in winter. Just before using, if you like, hold a still-frozen tomato under warm tap water to easily remove the skin.

First published in print and online in 2005, such a favorite recipe, republished online in 2014.

SUMMER’s TOMATO SOUP

Hands-on time: 10 minutes
Time-to-table: 15 minutes
Makes 5 cups
  • 1 tablespoon butter
  • 1/2 cup finely diced onion
  • 1 tablespoon flour
  • 1 pound perfectly ripe tomatoes
  • 1/2 cup water
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 cups skim milk (see ALANNA’s TIPS)
  • Bits of fresh basil or thyme

Heat a large pot on medium high and melt the butter. Add the onion, stir well to coat with fat and let cook for 2 – 3 minutes until soft but before turning golden. Add the flour, let cook for about 1 minute, stirring continuously. Stir in the tomatoes, water and sugar, let cook until heated through, about 5 minutes. (If you like, prepare to this point and refrigerate or freeze. Reheat before proceeding.)

Stir in the salt and soda. Don’t worry when the mixture foams up, it's supposed to! Add the milk and heat through but do not allow to boil. Serve immediately topped with bits of basil or thyme.

NUTRITION INFORMATION Per Cup with skim/whole milk: 86/110 Calories; 2/5g Tot Fat; 2/3g Sat Fat; 7/15mg Cholesterol; 600/588mg Sodium; 12g Carb; 1g Fiber; 9g Sugar; 5/4g Protein. WEIGHT WATCHERS POINTS WW Old Points 1.5/2 & WW Points Plus 2/3.
Adapted from a recipe from my dear Auntie Gloria, her story is here in the family recipe for Brown Sugar Lemon Curd.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

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