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Melanie's Garden-Tomato Soup

Cooking Light magazine

In June 1999, Cooking Light readers Melanie and Buddy Colvin gave us an inside look at their expansive vegetable garden. They also shared some of its bounty in this pure, uncomplicated soup, full of vine-ripe tomatoes and fresh herbs.

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Directions

  1. Heat olive oil in a large saucepan over medium heat. Add the onion, oregano, thyme, and garlic; cook 4 minutes, stirring frequently. Stir in tomato and next 5 ingredients (tomato through pepper). Bring to a boil. Reduce heat; simmer 15 minutes.
  2. Place half of soup in a blender or food processor; process until smooth, and pour into a bowl. Repeat procedure with the remaining soup. Serve warm or chilled. Sprinkle with fresh basil, if desired.
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Reviews

DHEFFLEFINGER
8
1/25/2004

This was a wonderful tomatoe soup recipe. I did'nt blend the second batch to have some "chunky" pieces in the soup.I also added 1/2 cup sherry to replace the 1/2 cup water in the amounts of water asked for.

LINDA B.
6
1/25/2004

Wonderful fresh taste, very flexible recipe. I used vegetable broth instead of water to add a bit more richness. Great for add-ins: garbanzo beans, cooked rice, cooked pasta, thinly sliced quartered zucchini or yellow squash. I use an immersion blender to puree and then strain it to remove the seeds. When tomatoes are plentiful in the garden, I make up huge batches and freeze in dinner-sized containers, for quick and versatile meals. Mmmmmmmmm....

SMPARSONS
3
1/13/2005

Nice and easy - some wine or veggie stock would make a nice substitute for the water. I might puree half, just because the texture is nice. If you are feeling the lack of sugar, just be aware that tomatoes differ in acidity and canned tomatoes often have things in to try to keep the 'brightness' of the tomatoes over time. Taste the soup early so you can adjust the sugar. Broth or wine will help this a lot (wine is acidic too, but it chemically interacts with tomatoes to release a whole set of flavours that just sit there and do nothing. Another trick with this - and all tomato sauces is to add the paste in at the beginnign and let it do the Maillard thing..essentially caramelizing a bit, just let it darken. then the tomatoes for a minute (stir, the paste and garlic would burn otherwise) and then the water and such. You probably won't need any sugar.