Essex County Field Tomato Soup
Capture the essence of summer with this comforting and vibrant Essex County Field Tomato Soup, a recipe that showcases the pure, sun-ripened flavor of fresh field tomatoes. Featuring a harmonious blend of garden-fresh ingredients like sweet carrots, aromatic garlic, and fragrant basil, this soup is simmered to perfection and pureed for a velvety finish. A touch of cream can be added for indulgent richness, but it's equally delightful in its pure, plant-based form. This wholesome tomato soup is easy to prepare and pairs beautifully with slices of crusty bread, making it an ideal dish for cozy weeknight dinners or elegant lunch gatherings. Perfect for highlighting the best of summer produce, this recipe is a must-try for tomato lovers and home cooks alike!
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Recipe Information
Ingredients
- 8 medium (about 2.5 lbs) fresh field tomatoes
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 4 cloves (minced) garlic
- 1 medium (peeled and diced) carrot
- 2 sticks (diced) celery stalks
- 4 cups vegetable broth
- 10 leaves fresh basil leaves
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup heavy cream (optional)
- 4 slices crusty bread (for serving, optional)
Instructions
Begin by preparing the tomatoes. Bring a large pot of water to a boil. Cut a small X on the bottom of each tomato, then blanch them in boiling water for 30 seconds. Transfer to an ice bath and peel off the skins. Core and roughly chop the tomatoes.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Add the minced garlic, diced carrot, and diced celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the chopped tomatoes, vegetable broth, fresh basil leaves, dried thyme, sugar, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes.
Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender and blend until smooth. Return the blended soup to the pot.
If desired, stir in the heavy cream and heat gently over low heat for a creamy texture.
Taste and adjust seasoning with additional salt or pepper as needed.
Ladle the soup into bowls, garnish with a drizzle of olive oil or a fresh basil leaf if desired, and serve warm with crusty bread on the side.
Nutrition Facts
Calories |
2886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 5398 mg | 235% | |
| Total Carbohydrate | 503.6 g | 183% | |
| Dietary Fiber | 128.9 g | 460% | |
| Total Sugars | 268.1 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1253 mg | 96% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 24020 mg | 511% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
