Cream of Tomato Soup

If your garden is like mine, you’re about to be overtaken by tomatoes.

Make this rich soup and freeze it to take advantage of the freshness of homegrown or market fresh tomatoes.

For a more refined soup, peel the tomatoes before cooking.  To do this, impale each with a fork and hold them in boiling water for about 30 seconds.  Cut the skin carefully into four and peel with the edge of a knife.  Don’t worry if there’s a tiny bit of peel still left.  Leaving the skins on will make a more rustic soup.

In a pot, put: 3-4 large tomatoes

Water or broth to cover

If using water, you may choose to add 1-2 boullion cubes

Simmer until tomatoes are just cooked.  Puree in a blender or use an immersible one right in the pot.

Add heavy cream until you like the looks of it, or until your arteries threaten to harden in protest (ie. as much as you want).

Puree again, making sure you’ve blended all the chunks.

Freeze for up to 6 months.  To use, thaw in fridge 24-48 hours and heat in microwave or saucepan.

Stir vigorously to recombine the soup into its smooth state.

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