Return to Content

Fresh Tomato Soup

Fresh Tomato Soup
0 votes, 0.00 avg. rating (0% score)
by
Fresh Tomato Soup

Canned tomato soup is one of the great blessings of modem life -- beautifully smooth, zesty, comforting, and cheap -- available anywhere, infinitely adaptable. But in August, September, and October, when your garden burgeons with fat, ripe fruits, you should consider this fleeting, perfect, homemade soup.

Ingredients:

  • 4 tablespoons butter
  • 5 or 6 large ripe tomatoes
  • 1 clove garlic, crushed
  • 2 heaping tablespoons flour
  • 2 cups (or more) milk

Instructions:

Melt butter in a soup pot. Rinse tomatoes and cut in pieces. Discard the seeds that are easily removable without losing too much juice. Put tomatoes into the pot and simmer gently as you add the garlic and flour, then gradually stir in enough milk to make a cream soup of medium thickness. Cut in the herbs which are abundant in late summer -- basil, parsley, chervil, chives -- and serve with the tomatoes still in big pieces and tasting of the garden. This is good hot or cold.

Updated Tuesday, August 14th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.