Summer's Tomato Soup

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

Summer's Tomato Soup

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’ 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.

Then 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.

ALANNA's TIPS For a slightly less home-spun company-for-supper version, use whole milk for richness and purée in a blender for smoothness. For something in-between, make the soup with skim milk, then stir in a splash of half 'n' half. I also like to 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.

SUMMER’s TOMATO SOUP

Hands-on time: 10 minutes
Time-to-table: 15 minutes
Makes 5 cups for 4 servings
  • 1 tablespoon unsalted 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. 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). Add the milk and heat through but do not allow to boil. Serve immediately topped with bits of basil or thyme.

NUTRITION ESTIMATE Per Serving: 119 Calories; 4g Tot Fat; 2g Sat Fat; 17g Carb; 2g Fiber; 753mg Sodium; 10mg Cholesterol; 6g Protein. Weight Watchers Old Points 2, PointsPlus 3

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. 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!

Spilling Over with Tomatoes?

(hover for a description, click a photo for a recipe)
BLT Pasta Salad Ratatouille Panzanella
~ more soup recipes ~

~ more recipes for perfect summer tomatoes
from A Veggie Venture, my food blog ~


My husband made this last night for dinner, we couldn't believe how something so simple was so delicious. Thank you!
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna