Food for Thought with Suzanne Dunaway
Autumnal Tomato Soup
I returned from Italy, where tomatoes were having a hard time, to a French garden full of San Marzano and Andine Cornue, lovely horn-shaped fruits for sauces and soups.
This is a recipe I adore and have made for years with the rich tomatoes picked after summer’s end. There are still lovely tomatoes in the markets in this part of the world. We are so lucky to live in the Pyrénées-Orientales!
- ¼ cup extra virgin olive oil
- 6 large ripe tomatoes, cut in half
- 1 sweet onion (Cevennes or those beautiful purple ones), chopped coarse
- A sprig of fresh basil
- A squeeze of lemon
- ½ teaspoon sea salt
- A sprig of coriander
- A grate of pepper
- A teaspoon of butter
In a small soup pot, heat the olive oil on low and in the bowl of a food processor, whiz everything up until fairly smooth. Add the tomato purée to the olive oil and simmer for 20 minutes. Add the butter and eat as is or use a hand mixer to make a smoother soup.
I add rosemary-flavored croutons fait maison to the soup bowl or a dollop of Greek yogurt. Put your imagination to work. This is also a nice pasta sauce or basic tomato sauce for other recipes, but as a warm soup on a cold November day, it can’t be beat.
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