Creamy Tomato Soup
The Good LFE Cookbook
Serves 12 | Makes 3 Quarts
Soups and Broths
My absolute favorite tomato sauce recipe is the lovely Marcella Hazen’s version. It is as simple as can be—tomatoes, butter, and a quartered onion all simmered together to make magic. I have also made it with olive oil and it is a delicious vegan substitute. This soup is based on that sauce with potatoes and carrots to make it creamy, and honey to round out the acidity of the tomatoes. Add whatever herbs you have on hand—basil and dill are two of my favorites, but if there are others you prefer, go for it. Parmesan Crisps (p. 120) are awesome with this soup.
Ingredients
- 5 cups Simple Summertime Tomato Sauce (p. 79) or 2 large cans organic peeled and diced tomatoes
- 2 onions, peeled and quartered
- 3 carrots, cut into rough chunks
- 3 small potatoes
- 6 tablespoons butter or olive oil
- 1 teaspoon honey
- Bunch of dill or basil, picked and roughly chopped
- Salt and ground black pepper, to taste
Directions
Combine tomatoes, onions, carrots, potatoes, salt, and butter in large pot. Let simmer for 1 hour until all the vegetables are soft. Use a stick blender to blend until smooth. Add honey, salt and pepper to taste. Add herbs and blend for a few seconds more.
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