Bought some gorgeous tomatoes at the Farmers Market and immediately knew I was going to make soup with them. I also had one Heirloom tomato who was past its prime, but knew it would be a fine flavor addition to the soup, so in the pot it went. The soup takes a total time of 20 minutes (max) to make. So simple and so delicious.
The soup on it’s own is not enough for us as a meal, but paired with the sourdough Panini sandwich it was a wonderful dinner last night. For the sandwich; I had a thin spread of mayo (the kind made with olive oil) on the bottom bread, topped with a layer prosciutto, fresh basil leaves, homemade cheese, and olive tapenade. I didn’t put tomatoes on it since it was being served with the tomato soup, and I was sure that dipping would be going on!
I pressed the breads together and toasted the whole sandwich on the grill until it was hot and crunchy. OMG it was all so good together. 😉
2 Tbsp olive oil
7 Roma tomatoes
4 cloves finely diced garlic
1 ½ tsp Italian Seasoning (basil, oregano, thyme, & rosemary)
2 cups chicken or vegetable stock (or 2 cubes of boullion with 2 cups water)
½ cup milk or cream
salt and pepper to taste
crushed red pepper, if desired
In a medium saucepan add the olive oil and tomatoes.
Add about 1/3 cup of water and sprinkle with a little bit of sea salt.
Turn on medium heat and cover for about 5 to 7 minutes.
Once the tomato skins have all split, turn the heat to low.
Carefully remove the skins using tongs.
They should peel off easily.
Mash all the tomatoes using a potato masher.
Add the garlic, Italian seasoning, and stock.
Cook over medium heat for 5 minutes, or until it comes to a slow boil.
Turn off heat and blend using an emulsion blender so that the soup is still somewhat chunky.
Stir in milk or cream. Taste and adjust flavor with salt, black pepper and crushed red pepper.