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Cream of Fresh Tomato Soup

This really is good when home-grown tomatoes are available in the summer. When I slice tomatoes, I cut a good-sized slice from the stem end of the tomato. I don't like the hole left from the core because it tends to be a bit tough and it looks tacky on a salad plate. I toss the stem-end slices in a gallon freezer bag. I add any other left-over tomatoes. When the bag is full, I sometimes make tomato soup. This is really easy and wonderfully tasty.





List of Ingredients



• 1 gallon bag tomato pieces (or about 4 cups fresh tomatoes, chopped)
  
• 1 large onion
  
• 1 tablespoon olive oil or butter
  
• 1 to 2 cups chicken broth, if desired*
  
• Herbs, to taste**
  
• Salt and pepper, to taste
  
• Juice of 1/2 a lemon, if desired (or 1/4 cup orange juice)
  
• 2 cups half-and-half, cream or skimmed evaporated milk (or both)
  
• Home-made croutons***
  






Instructions



1. Saute onions in olive oil or butter. Add tomatoes. Let simmer until tomatoes break down a bit and liquid forms.
   
2. Add broth, if necessary. Add herbs and citrus juices, if using. Simmer about 10 minutes.
   
3. Remove from heat. Puree in batches in blender or food processor. Return to burner and keep warm over low heat until ready to serve.
   
4. Remove again from heat. Slowly stir in cream. Heat, if necessary, but do not allow to boil.
   
5. Serve with croutons.
   






Final Comments


*I don't use additional broth if the tomatoes are very juicy. Sometimes I sprinkle a little chicken bouillon or a Ramen soup packet over the cooking tomatoes.

**I like a little basil, preferably fresh. Thyme is nice, too. On occasion I've used a pinch of ground cumin because I adore cumin.

***Croutons with garlic and cayenne go well.

A little extra cream drizzled on top of soup and fresh basil leaves on top of the cream add eye appeal.

This soup is outstanding. I usually don't add the citrus, but it gives a different flavor. Variation is nice when you're overwhelmed with tomatoes in the garden.