Classic Tomato Soup

The farmers markets will only be around for a few more weeks, so this is the time I stock up on vegetables and freeze them for later use.

I used to give cherry tomatoes the stink eye because I don’t like tomato seeds. Once I removed the tomato seeds, I’d be left with very little tomato flesh to dice up, so I just never bought them.

But I love using cherry tomatoes for tomato soup! I also love the addition of the chili powder and crushed red pepper to balance the sweetness of the tomatoes, so if you don’t like spice, I’d reduce the amount or leave it out altogether.

The best way to freeze cherry tomatoes is to place them on a large baking sheet in a single layer. Freeze for 30 minutes, then store in a ziptop plastic bag. That way the tomatoes won’t stick together, and you can scoop out a cup at a time, or however much you need to make soup or pasta sauce.

Tomato Soup

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yields: 4 servings of 1.25 cups each

1 pound fresh or frozen cherry tomatoes

3 tablespoons tomato paste

1 cup carrots, chopped

1 cup celery, chopped

2 garlic cloves, minced

1 tablespoon cornstarch

1 teaspoon chili powder

1 teaspoon crushed red pepper (or to taste)

3 cups vegetable broth (or any broth)

1. In a stock pot, heat the cherry tomatoes, tomato paste, carrots, celery, and garlic with 2 cups of broth. Simmer over medium low heat for 30 minutes, or until the celery and carrots are fork tender.
2. Blend with a blender, or stick blender, until smooth. Return soup to pot.
3. Mix the cornstarch with 1 tablespoon remaining broth. Mix well and add to the pot. Add in the chili powder, crushed red pepper and remaining broth and simmer for 5 additional minutes. This is a rather thick soup, so thin out with additional broth to your desired consistency.
4. Garnish with Greek yogurt and fresh parsley if you are feeling fancy.

If you want to squeeze out a bit more summer, check out our grilling classes at Lincoln Square. The outdoor classes will continue through October 22nd.

And as we head into colder weather in Chicagoland, don’t forget about our virtual cooking classes where you can cook along from the comfort of your own home. Check out our virtual classes here.

Lastly, the holidays will be here before you know it. If you have someone that is hard to buy for, consider gifting a virtual private lesson (one-on-one) with one of our chefs! It would make an amazing gift.

Yield: 4

Author: Biz Velatini

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Classic Tomato Soup

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• 1 pound fresh or frozen cherry tomatoes
• 3 tablespoons tomato paste
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 garlic cloves, minced
• 1 tablespoon cornstarch
• 1 teaspoon chili powder
• 1 teaspoon crushed red pepper (or to taste)
• 3 cups vegetable broth (or any broth)

Instructions

1. In a stock pot, heat the cherry tomatoes, tomato paste, carrots, celery, and garlic with 2 cups of broth. Simmer over medium low heat for 30 minutes, or until the celery and carrots are fork tender.
2. Blend with a blender, or stick blender, until smooth. Return soup to pot.
3. Mix the cornstarch with 1 tablespoon remaining broth. Mix well and add to the pot. Add in the chili powder, crushed red pepper and remaining broth and simmer for 5 additional minutes. This is a rather thick soup, so thin out with additional broth to your desired consistency.
4. Garnish with Greek yogurt and fresh parsley if you are feeling fancy.

https://www.thechoppingblock.com/blog/classic-tomato-soup