Fresh tomatoes are one of the highlights of summer. There's nothing quite like biting into a tomato warmed by the sun, picked fresh off the vine. There's also nothing quite like rich, flavorful fresh tomato soup. I used real cream for this -since this is a seasonal dish, I do not skimp on the ingredients. My daughter summed it up nicely, she said this is the best soup she's ever had. I served it with the focaccia that I posted yesterday for a perfect summer meal.
Fresh Tomato Soup
In saucepan saute:
1/2 small red onion, diced
1 stalk celery, diced
in 1 T. olive oil
for about 10 min. till soft, then add:
2 c. vegetable broth
4 c. chopped, seeded tomatoes (I used about 6 heirloom tomatoes of different varieties)
1 T. chopped fresh basil
Simmer about 15 min., then remove from heat and puree with stick blender. We like it a bit chunky, so I stop before it is completely smooth. Stir in:
1/4 - 1/2 c. heavy cream (depending on how thick and creamy you want it)
sea salt and pepper to taste.
