I love fresh tomatoes. I am also a big fan of preserving as much of the summer harvest as possible, while making tasty foods that I'll enjoy eating throughout the winter.
This tomato soup is the perfect way to do that. It can be frozen for winter enjoyment, but it is also delicious freshly made. The recipe is super easy and simple and doesn't require spending all day in the kitchen. Quick recipes are valuable when so much time is spent harvesting and cleaning up the garden, and this whips together quickly. The result is a super creamy, tasty soup that will warm your bones and delight your taste buds.
What You'll Need
2 tbsp butter
2 tbsp olive oil
1 large onion, diced
a few pinches of salt
10 medium tomatoes, cored and sliced
4-5 cloves of garlic, diced
1 tsp garam masala
1 tsp thyme
additional 1 tbsp butter
1-2 tbsp of white flour to thicken (alternatively, could use white rice for more flavor)
In a large pot over low heat, cook the butter, olive oil, onion, and a pinch of salt. Slowly sweat the onions until they are soft and translucent, but do not brown them.
Add the garlic and cook for about two more minutes.
Add in the tomatoes, spices, and flour. Season with a hearty pinch of salt and stir everything together to combine. Turn the heat up to medium high and continue stirring occasionally as the soup cooks.
Cook until the tomatoes are tender, about 15-20 minutes. Remove from heat.
Puree the soup together in a blender until it reaches the consistency you desire. Soup can also be strained to remove the seeds, although I did not do this step.
Enjoy hot with your meal, or store in your fridge or freezer for a later date.
Linked to the Homestead Blog Hop and Dishing It & Digging It Blog Hop.