Tomato soup is a classic in almost all cuisines. Germans are accustomed to serving it with unsweetened whipped cream on top, which slowly melts into the soup, making swirls of creamy, tomato-y taste without too many calories. You can also serve it plain, as shown, with basil or perhaps some shaved Parmesan.
Makes 2 generous servings.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 1 tsp. olive oil
- 1/2 c. onion, chopped (1/2 medium onion)
- 1 clove garlic, chopped
- 1 sprig each, fresh thyme and oregano (or marjoram) or 1/2 tsp. each dried in a cloth or bag.
- 1 lb. roma tomatoes, quartered (8-10 tomatoes) (other fresh tomatoes fine, too)
- 2 T. vodka (or tequila)
- 1 c. chicken or vegetable broth
- 1/2 tsp. kosher salt
- Fresh ground pepper
- 1 T. fresh chopped basil for garnish
- 4 T. whipped whipping cream (optional)
Heat the oil in a skillet and sauté the onions until translucent. Add the garlic and continue to sauté for a few minutes, being careful not to burn.
Add the quartered tomatoes, toss in the vodka and the herbs, cover pan and cook for 10 to 15 minutes, stirring occasionally.
When tomatoes are soft, remove herbs and place contents in a blender.
CAREFULLY: Place one or two hot pads on the lid of the blender and hold the lid in place while you blend the HOT tomatoes for 30 seconds, or so.
Pour the sauce through a sieve, using the back of a spoon to coax all the liquids back into the pan. This step is optional, but results in a smooth tomato soup.
Add one cup of broth, salt and pepper to taste. Heat gently for 5 minutes. Ladle into bowls and garnish with a dollop of unsweetened whipped cream and chopped basil.