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.
Copyright by Terese Allen