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Tomato Soup is one of the best comfort foods, and it is a real treat made from fresh summertime tomatoes. This recipe uses tomato-loving herbs- Thyme, Basil and Bay Leaf- to flavor the soup and then adds the exotic sweet/spicy blend of Garam Masala to provide an extra unique and delicious flavor. Try this soup with your favorite grilled cheese sandwich, crackers or croutons. What a perfect way to enjoy all of those juicy summertime garden fresh tomatoes.
THYME (Dried Herb), GARAM MASALA, Basil (Fresh or Dried Herb), Bay Leaf, White Pepper
4 lbs Fresh Tomatoes, peeled and deseeded (about 8 cups), with juice*
2 medium Onions, chopped
1 1/2 cups raw Sweet Potato, chopped**
2 cups Chicken Broth
4 Garlic Cloves, sliced
1 Tblspn Balsamic Vinegar
3 Tblspns Olive Oil
2 Tblspns Butter
1/4 cup chopped Fresh Basil (or 2 Tblspns dried Basil herb)
2 Tblspns Thyme (dried herb)
2 Bay Leaves
1 1/2 tsp Garam Masala
1/2 tsp White Pepper
Salt to taste
*I use a variety of different types and sizes of tomatoes- both red and yellow.
** Used to naturally sweeten and thicken the soup. You can also use carrots.
Directions: In a large soup pot, melt the butter and add the oil. Saute' the onions in the butter/oil until just softened. Add the garlic and saute' for another minute. Add the broth, tomatoes, potatoes, vinegar, Basil, Thyme, Bay Leaves, Garam Masala, White Pepper and salt (I used about a tsp) to the pot and then turn the heat to medium. Bring the mixture to a gentle boil, and then reduce the heat so that the soup simmers for about 30 minutes. Once the potatoes are softened, remove the soup from the heat and remove/discard the Bay Leaves. Add any additional salt to taste. Puree the soup with a handheld immersion blender until it is the desired smoothness.