
Tomato Soup

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The complexity of a tomato soup is inversely proportionate to the quality of the tomatoes. When you have perfect in season ripe tomatoes, just peel, seed, and chop them and put them in a pot. Bring them to a simmer and they will release enough liquid to turn them into a soup. If you insist on being more decadent, chop some fresh tarragon or basil, combine it with a couple of tablespoons of heavy cream per serving, and swirl it on top of each bowl just before serving. If you are eating the last of the years tomatoes and there is a nip in the a in here is something a little richer and warming.
ingredients
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serves: 4
10 sprigs tarragon (leaves)
1 teaspoon olive oil
1 cup heavy cream
1/4 pound thick-cut bacon (cut crosswise into strips)
12 tomatoes (peeled and seeded, finely chopped)
Salt
Pepper
Nutrition Facts
Tomato Soup
Servings Per Recipe: 4
Amount per Serving
Calories: 282
- Total Fat: 21.7 g
- Saturated Fat: 8.6 g
- Trans Fat: 0 g
- Cholesterol: 41.1 mg
- Sodium: 448.5 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 5.5 g
- Sugars: 9.8 g
- Protein: 7.9 g
preparation

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