Homemade Cream Of Tomato Soup

There is nothing in the world that tastes as good a fresh homemade tomato soup. Once you taste it you'll never want to eat the canned variety again ever.

If your making this soup from tomatoes you froze back in the summer you can thaw what tomatoes you need and make your soup. If you need to know a easy way to prepare and freeze fresh tomatoes CLICK HERE

For this recipe if making it from fresh tomatoes you'll want to have a small pot of boiling water and you will want to dip each tomato into the pot of boiling water briefly so that the skins drop right off.

Once you have the skins off your tomatoes and the stem area cut away you'll want to dice up your tomatoes fine like in the photo above.Make sure your peeled tomatoes are diced up really small.

In a skillet place 1 large minced purple sweet onion, 2 tablespoons of fresh minced garlic, and 1 tablespoon olive oil and sauté until done. When done pour into a large stock pot.

Now pour in your peeled and diced tomatoes, 4 cans chicken broth and 4 cups of half and half. Bring to a boil and then reduce to a low simmer. Cook at least 2 hours on a low simmer.

About on hour into your cooking time add 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon ground cayenne pepper and stir into your soup well.

Now in the last 30 minutes of cooking time you want to take 1 quart of the soup and puree it in your food possessor until it is smooth and blended. Now pour it back into your soup. USE CAUTION!  When you are working with soup from the pot it will be very hot. Do not burn yourself.

When you are ready to serve your soup go to your garden and pick some fresh basil and roll it up and chop with a knife very fine. Sprinkle it on top of your soup as a garnish.

SERVING HINT

Try serving your cream of tomato soup over linguine or fettuccine pasta. Serve with crusty hot bread over pasta for a delicious meal you or your family won't soon forget.

COMMENTS

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