| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 pounds ripe tomatoes (about 9 globe or 24 plum), stemmed, halved, and seeded
- 3 tablespoons unsalted butter
- 1 medium white onion, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
Instructions
- Preheat the boiler.
- Place the tomatoes cut side down on a rimmed baking sheet and broil until the skins begin to char and burst, 10 to 12 minutes. Remove from the oven. When cool enough to handle, remove the charred skins.
- Meanwhile, heat a large saucepan over medium heat. Add the butter and then the onion. Cook and stir until tender but not brown, 3 to 5 minutes. Add the tomatoes and simmer until the tomatoes have cooked down, about 20 minutes. Season with the salt, pepper, and sugar and add the basil and oregano. Serve immediately, or remove from the heat and cool completely before storing in the refrigerator or freezer.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 153 |
| Total Fat | 9 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 3 g |
| Cholesterol | 23 mg |
| Sodium | 165 mg |
Reviews
My favorite soup! I’m waiting for a cold front to come in tomorrow to make it–counting the hours! Love, love it, love it.
Agree with the others about using fresh tomatoes–delicious!
Loved this recipe and so did my friends who joined me for lunch when I made this. It was a hit!
To Maralina in Az, you definitely need FRESH tomatoes for this recipe. These were two very southern women cooking, and I would venture to guess they were cooking this during the tomato season. This is a very good recipe, and I would not attempt it without the Farmer’s Market produce, or homegrown tomatoes. Thank you, Paula and Martha.
I think what you did wrong was to try this soup in the wrong season. I would never try a fresh tomato soup in November! Try it again in summer when tomatoes are huge, ripe and juicy. Use home grown or farmers market tomatoes. Don’t over seed the tomatoes, just gently squeeze out the excess juice. Good luck I’m sure this is a fab recipe I’ve made similar ones.
I hate to give this recipe such a dismal rating but something either isn’t right or I did something very wrong. I roasted about 4 pounds of tomatoes but did not get enough out of them to create a soup. Maybe it was the way I seeded them? Regardless, I had to add chicken broth and cabbage to make some kind of soup. Once I liberally seasoned with salt, it turned out quite tasty but tomato soup it was not. Maybe next time I will use a couple of those large cans of seeded/peeled tomatoes.