Summer tomatoes and college kids are a lot alike. Oh! The anticipation of their arrival! And while they’re around, it’s hard to get enough. And when they’re gone, far too soon, you miss ‘em.
Here in eastern Missouri, once Arkansas’ picked-three-days-before-yesterday tomato invaders show up, the picked-this-mornin’ tomatoes aren’t far behind.
For a couple of weeks, it’s red heaven on a plate. Sliced and salted. Sliced and sugared. Sliced and slivered with basil and slippery with mozzarella.
Then grilled, broiled, roasted, sandwiched and then finally, souped.
SUMMER’s TOMATO SOUP is a light, herb-tinged soup that makes for a perfect starter or a light supper.
Wash, dry and then freeze tomatoes (as is, no canning, no chopping) at their summer peak for soups and stews in winter. Just before using, if you like, hold a still-frozen tomato under warm tap water to easily remove the skin.
SUMMER’s TOMATO SOUP
Time-to-table: 15 minutes
Makes 5 cups for 4 servings
- 1 tablespoon unsalted butter
- 1/2 cup finely diced onion
- 1 tablespoon flour
- 1 pound perfectly ripe tomatoes
- 1/2 cup water
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 cups skim milk (see ALANNA’s TIPS)
- Bits of fresh basil or thyme
Heat a large pot on medium high and melt the butter. Add the onion, stir well to coat with fat and let cook for 2 – 3 minutes. Add the flour, let cook for about 1 minute, stirring continuously. Stir in the tomatoes, water and sugar, let cook until heated through, about 5 minutes. (If you like, prepare to this point and refrigerate or freeze. Reheat before proceeding.)
Stir in the salt and soda (don’t worry when the mixture foams up). Add the milk and heat through but do not allow to boil. Serve immediately topped with bits of basil or thyme.
These days, I make this soup with skim milk, then stir in a splash of half & half just before serving. I also like to add a dollop of basil pesto to each bowl. Spilling Over with Tomatoes?
from A Veggie Venture, my food blog ~
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