Ingredients
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2
-
4
-
1/3
-
1/2
-
1/2
-
1/2 - 1
-
1
-
-
-
-
-
-
-
-
Directions
Easy Farmstand Fresh Cream of Tomato Soup,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.,Very good and easy to make,This was very good. I’m embarrassed to say that I was too lazy to “seed” the tomatoes (although I did skin them). I thought that the stick blender would take care of them, but I was wrong! It was just a textural thing, but I think it would help to try to remove as many as possible next time. Delicious though! Thanks.
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Steps
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1
Done
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Place 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. |
|
2
Done
|
Using 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). |
|
3
Done
|
Add 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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4
Done
|
Before Serving, Stir in Fresh Herbs (if Using), and Season to Taste With Salt and Pepper. Serve Soup Hot or Chilled, Whichever You Prefer (hot Is My Preference). |
