Making excellent tomato soup from scratch at home is almost as easy as opening a can, but using ingredients from your own backyard is so much healthier and much more satisfying!
Though tomato season is coming to an end, we had some amazing produce that was ready to be harvested and eaten and we could think of no better way than tomato soup. We had come across Serious Eats' recipe in the past and decided to put our own spin on it using the freshest ingredients from our own backyard.
YIELD: Makes 2 1/2 quarts, serving 4 to 6
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
1/2 cup extra virgin olive oil, divided
2 cloves garlic, grated
1 small onion (red, yellow or white), finely sliced (about 1 cup)
1 teaspoon dried oregano
1/2 teaspoon of red pepper flakes
2 slices of your favorite bread, crusts removed, torn into rough 1/2-inch pieces
4 pounds of fresh tomatoes (whatever kind you like!)
Kosher salt and freshly ground black pepper
Minced fresh chives, basil, or parsley as garnish
Toasted bread or grilled cheese for serving
SPECIAL EQUIPMENT: blender or hand-blender
1. Clean and prep tomatoes. Rough cut the onions and garlic.
2. Heat 2 tablespoons olive oil in a large saucepan over medium high heat until simmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes.
Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water. Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.
3. If you're using a blender: Transfer half of soup to a blender. Blend soup, starting at low speed and gradually increasing to high (be careful starting up, it can shoot out the top of the blender - open the vent and hold a kitchen towel over the lid to prevent blowout!) With blender running on high, gradually trickle in half of remaining olive oil. Season soup to taste with salt and pepper. Transfer to a large bowl and repeat with remaining half of soup and olive oil.
If you're using a hand blender, turn off the heat and slowly blend the entire mixture in the pot to the desired consistency. Gradually trickle in remaining olive oil and season soup to taste with salt and black pepper.
Optional: add a tablespoon of vinegar and/or hot sauce to taste.
4. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with toast or grilled cheese.