Homemade Cream of Tomato Soup

My son recently moved to Cambridge to be with his Beloved who is finishing up her degree in architecture at MIT. They shop at the Haymarket where they get great bargains on produce. One of this week’s steals was 15 POUNDS OF TOMATOES FOR $2.

When I heard that, I emailed him:

“Sounds like Cream of Tomato Soup time. My grandma used to make it. Onions, garlic, tomatoes (she removed the skins first. It’s easy to do. Get a small pot of water boiling. Drop the tomatoes in and remove them in about 30 to 40 seconds and put into a colander in the sink. The skins should split and peel right off. If not, add 10 second increments to the immersion time.)

Saute the onions and garlic first. Add the tomatoes and cook them slowly (like a simmer) until they break down and are very soft. At this point you can puree the soup with a blender. My preference would be to puree about 3/4 of it. That would leave some texture. Return to pot, and add milk. We used cow’s milk and I don’t know the best vegan alternative yet. Rice milk? Soy milk? Heat gently (don’t bring to a boil) and serve.

[I just Googled vegan cream of tomato soup. One recipe uses unsweetened soy yogurt and another uses chunks of Italian bread, (like Italian Bread Soup). The bread one I know works well and tastes great.]

Somewhere in there add salt and pepper to taste and maybe some herbs if you’re inclined. Basil and/or oregano might be nice. Thyme for a different take on things. And I rather like parsley with tomatoes.

Haymarket sounds incredible. I love how you guys do things. We gain so much freedom by being thoughtful with our money.”

He made it that night and their response? : “MAN that soup was good.” I thought you might enjoy it as well.

Of course, they had grilled cheese sandwiches with it. One of icy winter’s favorite comfort meals.

You can use good canned diced or whole tomatoes if you don’t have fresh, but be careful. Once you try this you may never open a can of tomato soup again.