Friday, May 02, 2014
Homemade Tomato Soup
•6 large ripe red tomatoes, peeled
•1 medium yellow onion, diced
•2 large russet potatoes, peeled and cubed
•2 garlic cloves, peeled
•2 sprigs fresh thyme
•3 sprigs fresh parsley
•4 C chicken broth
•1 Tbsp. half & half or light cream
•1 Tbsp. sour cream
•Salt and freshly ground black pepper
1.Place the tomatoes, onion, potatoes, garlic, thyme, parsley, and chicken broth in a large pot. Bring to a boil over high heat, reduce heat to medium-low, and simmer, stirring often, until vegetables are soft, about 30 minutes.
2.Remove the sprigs of thyme and parsley. Puree the soup either using an immersion blender or regular blender. Strain through a fine-mesh sieve back into the pot and keep warm over low heat.
3.In a small bowl, whisk together the half & half and sour cream, then stir into the soup.
4.Season with salt and pepper before serving.