Nan's Recipes: Tomato Soup

Tomato Soup

From the Bombay Club

This recipe is the essence of summer. I double or triple the recipe when I have lots of tomatoes, then freeze the soup in quart zip-lock bags for the rest of the year. In the winter, I'll add left-over noodles or rice, sometimes sauted vegetables to make it into a more hearty soup for a great dinner with salad and bread. You'll remember the summer sun as you eat it. You can add cream but the flavors are clearer without it.

This makes about 8 cups:

  • 2 tablespoons of butter
  • 4 medium onions, chopped
  • 10 cloves of garlic, chopped
  • 2 pieces of fresh ginger, each 1 inch long, peeled
  • 4 pounds of garden tomatoes, cored and cut in chunks
  • 3 cups of grated carrots (about a pound)
  • 6 cups of water
  • a dash or two of hot sauce, to taste
  • salt, to taste
  • sugar, to taste
  • cream, if desired

In a large pot, melt butter. Add onions, garlic, and ginger and cook over medium heat until onions are softened, about 15 minutes. Add tomatoes, carrots, and water. Cover and bring to a boil. Reduce heat and simmer until vegetables are very tender about 45 minutes.

Cool. Puree in batches in a blender. If a very smooth soup is desired, strain through a sieve, pushing with the back of a spoon to include as much pulp as possible. Season to taste with salt and hot sauce. If the tomatoes are very acidic, or the carrots aren't very sweet, add sugar by the teaspoon until the soup tastes right to you.

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No unauthorized reproduction. Thank you. Text by Nan. Photos Copyright ©2001 Nan Hamilton