How to Make Cream of Tomato Soup

Tomatoes reach their peak season in the summer, typically from late June to early September. During this time, they are at their freshest, juiciest, and most flavorful. The warm weather and abundant sunshine contribute to their development, resulting in a range of flavors and textures that vary by variety.

Flavor Profiles by Variety

1. Beefsteak Tomatoes:
   • Flavor: Rich, sweet, and slightly tangy.
   • Texture: Firm and meaty, with a juicy interior.
   • Uses: Ideal for slicing, sandwiches, and burgers due to their size and robustness.
2. Heirloom Tomatoes:
   • Flavor: Complex and intense with a balance of sweetness and acidity.
   • Texture: Varied; some are firm while others are softer and juicier.
   • Uses: Perfect for salads, caprese, and enjoying raw to appreciate their unique flavors.
3. Cherry Tomatoes:
   • Flavor: Sweet, often with a burst of tartness.
   • Texture: Juicy with a delicate skin.
   • Uses: Great for snacking, salads, and roasting.
4. Roma (Plum) Tomatoes:
   • Flavor: Mild and slightly sweet with lower acidity.
   • Texture: Dense and less watery, with fewer seeds.
   • Uses: Excellent for sauces, pastes, and canning due to their meaty texture.
5. Grape Tomatoes:
   • Flavor: Sweet and less acidic than cherry tomatoes.
   • Texture: Crisp with a firm skin.
   • Uses: Ideal for salads, snacking, and roasting.
6. Green Tomatoes:
   • Flavor: Tart and tangy, with a slight bitterness.
   • Texture: Firm and slightly crunchy.
   • Uses: Commonly used for frying, pickling, or making chutneys.

Selecting and Storing

• Selection: Choose tomatoes that are vibrant in color, free of blemishes, and feel heavy for their size. They should yield slightly to gentle pressure.
• Storage: Store ripe tomatoes at room temperature and out of direct sunlight. If they begin to over-ripen, refrigerate them to slow down the process, but allow them to come back to room temperature before eating to enjoy their full flavor.

Culinary Uses

• Raw: Enjoy fresh in salads, salsas, and sandwiches.
• Cooked: Incorporate into soups, sauces, and stews. Roast or grill to concentrate their sweetness and add depth to dishes.
• Preserved: Can or dry them to capture their summer flavor for use throughout the year.

Tomatoes in the summer are a highlight of the season, offering a versatile ingredient that can enhance a wide range of dishes with their vibrant flavors and textures.

Creamy Tomato Basil Soup

Serves: 4

Ingredients:

• 1 medium white onion, chopped
• 1 large garlic clove, minced
• 10 plum tomatoes, peeled (or 28 oz. canned plum tomatoes with juice)
• 1/2 cup chopped basil
• 6 cups water
• 1 cup heavy cream
• Salt and pepper to taste
• Olive oil
• Basil shreds for garnishing
• Croutons or shoestring potatoes (optional)

Instructions:

1. Prepare the Aromatics:
   • Heat 2 tablespoons of olive oil in a large pan over medium heat.
   • Add the chopped onion and minced garlic.
   • Cook, stirring occasionally, until the onion becomes translucent.
2. Cook the Tomatoes and Basil:
   • Add the peeled tomatoes (or canned tomatoes with juice) and chopped basil to the pan.
   • Pour in the 6 cups of water.
   • Cover the pan and bring the mixture to a boil.
   • Once boiling, reduce the heat and let it simmer for 20 to 30 minutes.
3. Blend the Soup:
   • Allow the soup to cool slightly.
   • Blend the soup in batches until smooth.
   • Strain the blended soup to remove any seeds and return it to the pot.
4. Finish the Soup:
   • Add the heavy cream to the soup and stir to combine.
   • Season with salt and pepper to taste.
   • Heat the soup through until it is warm and ready to serve.
5. Serve:
   • Ladle the soup into bowls.
   • Garnish with basil shreds and add croutons or shoestring potatoes if desired.
6. Enjoy:
   • Serve hot and enjoy your delicious creamy tomato basil soup!