September in Canada our gardens are producing more tomatoes 🍅 then we can eat. Therefore we have some wonderful options, from canning, freezing to ( my favourite) making cream of tomato soup from scratch.

Join me as I make Homemade Cream of Tomato Soup from scratch with fresh tomatoes 🍅.

Ingredients:

12 Fresh of Frozen Tomatoes

1 litre of Chicken or vegetable stock

1 small onion cut – small cut

2 carrots cut – small cut

1 large Bay leaf

1/4 cup of Grapeseed or Canola Oil

1/4 Flour

2 tablespoons of tomato paste

1/4 cup of Ketchup

3 tablespoons of sugar

Salt and Pepper to taste

1 cup of cream or half and half. You could use milk if you choose.

Note : Before adding any milk product be sure you warm it up in the microwave first. If you don’t, your soup may curdle…

Method:

Get a large pot and fill it 1/2 full with water. Add 1 tablespoon of salt. Bring to a rapid boil.

Bleaching Method: Add you fresh tomatoes into the boiling water. Turn heat down to medium.

Let cook for 6 minutes.

Well you’re waiting, fill your sink with ice cold water ( I add 3 trays of ice cubes)

After 6 minutes take tomatoes out of hot water bath w/ a strainer of your choice. Place tomatoes into ice cold water. ( You’ll notice the skins of the tomatoes begin to separate).

You’ll now need a food processor or blender.

Remove all the skins. Fill blender with skinless tomatoes 🍅. When full blend your tomatoes ( closed lid of course ). Blend until smooth. Put to the side.

In a sauce pot of your choice ( I like to use the same pot I boiled my tomatoes in – less dishes 😉 ), add 1/4 cup of oil. Add chopped onions and carrots. Cook for 15 minutes on medium heat – don’t leave and stir.

Take sauce pot off heat. Whisk in tomato paste and flour. Add 1 teaspoon of salt and pepper.

Place back onto medium-low heat and constantly stir with a wooden spoon. What you’re doing is cooking out the flour to an amber/blonde taste. This will take usually 10 minutes.

Remove pot from heat.

Mix in 1 litre of chicken or vegetable stock. Whisk well.

Place back onto burner. Raise heat to medium.

Take your blended tomatoes and sift into a bowl. This way you’ll remove any seeds.

Now add your blended fresh tomatoes 🍅. Whisk well.

Add sugar and season to taste with salt and pepper. Add one bay leaf.

Now this is the important part. Turn heat down to low and begin cooking for 1 ( one) hour , stirring every 8 minutes with a wooden spoon. Don’t allow your cream soup to stick to the bottom.

After it’s cooked for one hour, turn off heat. Remove Bay Leaf. With a handle blender, blend in the onions and carrots until nice and smooth.

At this point, you have two choices. First choice you can serve immediately. Just mix in warm cream and serve with fresh crusty bread.

Second choice : Don’t add the cream. Place into freezer bags and place in the freezer until you need it. When you’re ready to serve to your guests, just thaw out and microwave it to nice and hot. Once again, warm up cream and add to your mixture.

I hope you enjoy my latest recipe. Please take a minute to share with your friends.

Please support my efforts by purchasing my 2020 – 3rd edition of my cookbook “ Canadian Recipes of the Great White North”

Read more about my book HERE

Thank you,

Chef Bari

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