Tomato Soup

Tomato soup can be made lots of different ways:

The most basic is simply to take the skins off the tomatoes by dipping the tomato in boiling water and then into ice water, the skins will slip off. Cut in half and scoop out seeds, chop, place in saucepan and heat slowly and cook until the tomatoes disintegrate.  Season as you like, salt, pepper or a little sugar if the tomatoes are very acidic.

If you freeze tomatoes, when they thaw, the skins will slide off, they can be tossed into soups as little frozen balls (the seeds will be in the soup though).

For tomato veggie soup

Sauté veggies in order of cooking time in a few tablespoons of oil or broth (onion, celery, peppers, carrots, mushrooms, and at the very last before adding tomatoes minced garlic) add lots of chopped tomatoes (they can have skins and seeds if you don’t mind or you can de-skin and de-seed them first).

To thin use broth

To thicken use tomato paste or cook until it cooks down. 

Chopped zucchini, greens or other quick cooking veggies can be added at the very end before turning off the eye so they don’t over-cook.

Season with salt pepper or use a little sugar to cut the acidity as you like.

Another way to make veggie tomatoes soup is after sautéing the veggies add broth and the tomatoes to that. This changes the texture of the soup, the tomato chunks can be left not entirely disintegrated, making a chunky tomato soup.