I hear my mother calling when the summer winds blow, “I’ve made you First Tomato soup because I love you so.” — Rosemary Wells. This is a smooth, classic version that everyone in the family can eat.
Serves 6
3 Tbls. good olive oil
1 lg. onion or 2 med., diced
2 carrots, peeled and diced
Kosher or salt and freshly ground black pepper, to taste
5 cups cored, peeled (see tip), seeded and chopped tomatoes (canned are fine; include their juices)
1 1/2 tsp. fresh thyme leaves
1 1/2 c. chicken stock, vegetable stock (or cream for a Cream of Tomato version)
Fresh parsley or basil, minced
Place oil in a large, deep saucepan and turn heat to medium. When the oil is hot, add onions and carrots. Season with salt and pepper and cook, stirring, until onion begins to soften (about 5 minutes).
Add tomatoes and herbs and cook until the tomatoes begin to break up (about 10 minutes). Add stock (or cream).
When the mixture has cooled a bit, place in a blender to puree (carefully). If the mixture is too thick, add a little stock, cream or water. Reheat, garnish and serve.
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