Fresh Roma Tomato Soup


2 tablespoons olive oil
1 Large yellow onions, diced
2 tablespoons Lemon juice
1 teaspoon Rosemary (optional)
1 teaspoon Celery Seed (optional)
1 teaspoon Basil (optional)
20 ripe Roma tomatoes, quartered
1/2 cup Heavy cream or milk
Salt and pepper to taste
Fresh basil leaves


Using a heavy saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes.
Stir in tomatoes, lemon juice, rosemary, celery seed, and basil and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid.
Puree soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds.
Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy/light cream or milk to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste.
Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.




Originally this recipe came from somewhere online years ago and I've adapted it to what it is now. I suggest adding those spices or others, it really makes the soup what it is. Another option is adding orange zest.

If you'd like to freeze it, freeze it after you puree the tomatoes. After defrosting it, then heat and add the cream/milk and fresh basil.




Thursday, December 10, 2009 - 5:02pm


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