Simple Cream of Tomato Soup

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6 ratings

If you’ve only ever had cream of tomato soup from the can, you’ve never really had cream of tomato soup. Made with fresh, all-organic ingredients, it’s as simple and elegant as a long, flowing skirt. (And the funny thing is, the kids love it, too.)



1. To peel and seed the tomatoes: Bring a pot of water to boil. Cut out the cores of the tomatoes and cut a shallow “X” across the bottom of each one. To loosen the skins, immerse the tomatoes in the boiling water for a moment or two. Remove tomatoes with a slotted spoon, drain them and peel off the skins. Cut tomatoes in half horizontally and scoop out the seeds with your fingers.

2. To make the soup: Chop the tomatoes. Melt the butter in a heavy pot. Add tomatoes, 2 tablespoons of the chives, and salt and pepper to taste. Bring to a brisk simmer and cook 7-8 minutes, stirring occasionally.

3. Puree the mixture with a hand-held immersion blender, a standing blender or a food processor. Add the half and half (or milk) and gently heat the soup. Add additional salt and pepper, if needed. Serve each bowl sprinkled with additional chives. 

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