Easy Farmstand Fresh Cream of Tomato Soup

5.0(15)

Posting this for safekeeping, since I'm postively drowning in recipe clippings and cards. I don't usually like cream soups, but this one I love! Recipe from Wilson Farms in Lexington MA. Servings are a guess.

by Muffin Goddess·published 2006-05-30

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Vegetable

Servings

4 serving(s)

Total time

50 min

prep 15 min

Calories / serving

120 kcal

Ingredients (9)

serves

2 cups chicken brothchicken-broth
4 cups ripe tomatoes, peeled, seeded and chopped (approx. 5 large tomatoes)tomato
1/3 cup coarsely chopped sweet oniononion
1/2 cup coarsely chopped celery (I usually use about 3 large ribs)celery
1/2 teaspoon sugarsugar
1/2-1 cup light creamcream
1 tablespoon fresh basil (optional) or 1 tablespoon fresh dill, chopped (optional)dill
salt, to tastesalt
fresh ground pepper, to tastepepper

Instructions (4 steps)

01Place all ingredients except the cream and basil or dill (if using) in a large saucepan. Simmer for approximately 30 minutes, or until veggies are soft.
02Using an immersion blender, puree the veggie mixture to your preferred smoothness (I like to have some tomato chunks in it, so I leave it a little chunky. If I accidentally over-puree it, I'll cheat and add a small can of diced tomatoes).
03Add light cream (start with 1/2 cup and add more to taste -- amount will depend on flavor of the tomatoes). Heat soup gently over low heat.

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