The flavors of this soup blend really well, the carrots and celery add to the flavor versus overpowering it. On the other hand, what else can you find there? What a mess. I have not yet tried this recipe, just found it, but I most certainly will. This was delicious! This recipe looks ideal – I have an end of season glut of tomatoes, and have been looking for a soup recipe that doesn’t require you to pre-skin and seed the fruit. I have put in green peppers, as well as banana peppers — whatever my garden has. ( This tomato soup recipe is vegan, gluten free, and oil free. Personally, I don’t feel there is a need to strain the soup, nor do I peel or seed the tomatoes. Thank you. Allow to simmer for about an hour, stirring occasionally, until the tomatoes break down and the carrots are soft. The more you blend, the creamier it will be. The soup was fabulous. I made home made spaghetti sauce today but I’m looking for other options to use them. I find this soup needs more salt than you expect, especially when using really ripe fresh tomatoes which tend to be very sweet. Very ,Very healthy ! I did the blender/strainer thing. Can I use table salt instead of kosher salt? If you don't like the sourness of the seeds, remove them, but you will need other 4 tomatoes to make a good portion Once the onion and the garlic caramelize, add the tomatoes to the pot Wait for about 5 minutes and start mashing the soup It was more like canned tomato soup but, still, fond memories (especially when there was a grilled cheese to go with). I live in India and I cannot find celery here. Oh, and don’t forget to subscribe to our newsletter! It makes for a light lunch or side with dinner! I know it’s not your recipe just the base but I did a small scoop in a bowl before I added my stuff to it and loved it!! I have been making this soup for a few years and it is awesome! I use a chinois like this. Tomato Soup with Fresh Tomatoes (easy & delicious). I’m a messy cook to begin with. Thanks for letting me know! You will yield a little more soup if you do. I made this today using 12 cups of Brandywine tomatoes from my garden. have you ever put everything through a food mill instead of a sieve? . Thank you so much for sharing it with us. I used last years frozen whole tomatoes in my version of your soup. Thanks for the wonderful recipe, I can really taste the difference that fresh tomatoes make. And yes, super, super healthy. Use your imagination! Add in the tomatoes and water or chicken stock. Add in the garlic and cook another 5 minutes, but don’t let the vegetables brown. The weather ha, After 10 years I've finally redesigned the website, Breakfast of Champions. Yum! It was perfect. When shimmering, add onion and cook 5 minutes or until translucent. Have also served it at a special fall lunch with girlfriends, and as a dinner appetizer at a dinner party, while the BBQ was being done. I also use a 19 year old Braun stabmixer that I bought in Germany, and love it! Tomato soup is my favorite, and this recipe is now a staple in my soup rotation! Either way, very yummy! This time, I think I put waaay too much onions in my soup. Thanks for letting me know. That’s it! Have fun! In each soup bowl, decorate with some fresh chopped tomato, a couple pieces of chives and a touch of … It was very gratifying to recieve so much praise this evening for my homemade tomato soup. Question, if you want to use something other than sugar, any suggestions? Thanks so much! Bring to a low boil, reduce heat, and simmer until tomatoes are fully cooked. Try this simple recipe to make this homemade soup. The taste is light. Remove tomato core. This looks amazing, I have so many fresh tomatoes to use, I am going to make this and freeze some, thanks for sharing this great recipe!! Please do not use any images without prior permission. Thanks, Hello there, I made this soup for the first time two days ago and it is the best soup I have ever tasted, my husband loves it too so today I made another pot and its smelling just as delicious as the first lot. Love to know how you enjoyed! This taste and look exactly like their delicious tomato soup. Preheat oven to 400 degrees Fahrenheit. I like to remove the membrane & seeds (as it creates a smoother texture in the tomato soup). Forgot how delicious it is! Hope I remember to cut back on the salt next time…, Franz- Are you using Kosher Salt or regular table salt? With few seeds and a large core, it has a strong, tangy, slightly acidic-fruity flavour, with a hint of citrus. Turn off heat and blitz with an immersion blender (at the highest setting) until you've reach your desired consistency. Scoop out the oil seeds ( as it is hot, too grated parmesan cheese also! M sorry that they don ’ t forget to turn the Mouli mill in reverse often! 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