Recipe courtesy of Martha H Foose
Tomato Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 153
- Total Fat
- 9
- Saturated Fat
- 6
- Carbohydrates
- 17
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 3
- Cholesterol
- 23
- Sodium
- 165
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
3 pounds ripe tomatoes (about 9 globe or 24 plum), stemmed, halved, and seeded
3 tablespoons unsalted butter
1 medium white onion, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
Directions
- Preheat the boiler.
- Place the tomatoes cut side down on a rimmed baking sheet and broil until the skins begin to char and burst, 10 to 12 minutes. Remove from the oven. When cool enough to handle, remove the charred skins.
- Meanwhile, heat a large saucepan over medium heat. Add the butter and then the onion. Cook and stir until tender but not brown, 3 to 5 minutes. Add the tomatoes and simmer until the tomatoes have cooked down, about 20 minutes. Season with the salt, pepper, and sugar and add the basil and oregano. Serve immediately, or remove from the heat and cool completely before storing in the refrigerator or freezer.