You say tomato…I say soup.

It has been an amazing tomato growing year. I have received many photos from friends and family of mammoth tomato plants overflowing with bright, juicy fruit. The impressive bounty inspired my first soup posting, fresh tomato soup. I decided to use fresh Roma tomatoes because I love how naturally sweet they are but any variety would be good I’m sure. Served up with a yummy grilled cheese sandwich this created the perfect ambiance for the arrival of fall.

Fresh Tomato Soup

(Makes 6-8 cups)

2 Tbsp olive oil

1 large onion chopped (I used a sweet onion but a red onion would be really good too)

3 carrots chopped (I left the peel on)

2 celery ribs chopped

4 pounds Roma tomatoes, cored and chopped

4-6 fresh, peeled garlic cloves, chopped

1-2 Tbsp sugar

1 Tbsp tomato paste

~15 large, fresh basil leaves, chopped

3 cups vegetable broth (I used Imagine Organic No-Chicken Broth)

1 Tbsp Better than Bouillon concentrated paste (optional, I like the added flavor)

1 Tbsp kosher salt

2 tsp fresh ground pepper

1/2 cup fat free half and half (optional)

Additional fresh basil for garnish

Fresh shredded Parmesan cheese for garnish (optional)

Heat oil in a large soup pot over medium heat. Add onion and garlic and sauté for about 3-5 minutes. Add carrots and celery and continue sautéing until tender, about 5 more minutes. Add tomato, sugar, tomato paste, basil, broth, Better than Bouillon (if using), salt and pepper and stir to mix. Bring to a boil, lower heat and simmer uncovered for about 40 minutes stirring frequently. Tomatoes will get very soft and break apart. Cool.

Working in batches, process soup in a blender or food mill. Pour blended soup through a mesh sieve back into soup pot. Add the half and half (if using) and simmer over low heat until hot. Add salt and pepper to taste. Serve with basil and parmesan garnish.