Originally, I had planned to make a carrot soup on this fine day…but we went to a terrific farmers market in Torrance and bought a large variety of heirlooms to harvest seeds for my seed vault – which were ripe and needed to be used soon. We also received our first delivery of organic vegetables from abundant harvest – which included even more delicious red ripe tomatoes, so we decided tomato soup would be the wise decision if we didn’t want to lose any of our tomato gold.
I am not a HUGE fan of red red tomato soup, so I wanted something creamy. I figured if I could incorporate some of our fresh raw milk or cream into the mix, it would be pretty awesome. This recipe is what followed.
28 oz seeded and sliced tomatoes OR 1 28 oz can of crushed tomatoes (I used fresh), 4 tbsp unsalted butter, 3 slices chopped bacon, 1 onion chopped, 1 carrot chopped, 1 celery stalk chopped, 4 cloves of garlic chopped, black pepper, 3 sprigs parsley and thyme, 5 tbsp flour (can be omitted for saucier version), 5 cups chicken broth, 1 cup cream, 2 tsp salt, 1 bay leaf.
I started with whole tomatoes which I sliced and seeded – reserving the seeds (for my seed vault) and the juices. I strained the juice and seeds and kept the juice which I used for another recipe.
I also included a large number of red romas and a beefsteak to add more depth of flavor.
Heat butter in large soup pot over medium high heat and add bacon, stirring until crisp and most of the fat has rendered. Remove bacon and set aside (keep to crumble over top at the end). Add onion, garlic, carrots, celery and reduce heat to medium. Stir until soft – about 10 minutes.
Add flour and stir to coat, then add chicken broth – crush tomatoes into the pan and include half of the juice reserved from before. tie herbs together and add to pot.
Simmer for 30 minutes on low heat. Mash mixture with handheld potato masher. Blend with an immersion blender and add cream – puree until smooth.
Salt and Pepper to Taste and top with gremolata (recipe here)