Fresh homemade tomato soup pairs perfectly with brioche paninis and is wonderful to make with fresh summer tomatoes or on a gloomy winter day.
Fresh Tomato Soup
- 2 TBSP olive oil
- 1 large carrot, chopped
- 2 large celery stalks, chopped
- 1 large onion, chopped
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 3 ½ to 4 pounds of fresh tomatoes, roughly cut up
- 3 to 4 c. broth (beef, chicken, or vegetable)
- 3 TBSP dry vermouth
Optional but recommended: 3 oz. plain yogurt. If you are making a non-dairy version drop the paprika to 1/2 tsp. Non-dairy folks may also wish to try a TBSP of lemon juice or balsamic vinegar as a finishing touch.
Heat oil in large saucepan or Dutch oven over medium-low heat. Add the carrot, celery, and onion with a dash of salt. Stir and cook covered on low heat about 10 minutes, until softened.
Stir in salt and paprika. Add tomatoes, broth, and vermouth. Cook covered, stirring occasionally until veggies are very soft, 30 to 45 minutes.
Take pan off heat. Let cool for 5 minutes. Working in batches, puree soup in blender with yogurt if desired.
yield: roughly (8) 1.5-cup servings
Total time: about 2 hours
