Summer Tomato Soup
Adapted from: Vegetarian Cooking For Everyone by Deborah Madison
1/4 cup butter
1 large yellow sweet onion, diced
3 cloves garlic, minced
5 pounds tomatoes, cut into big pieces
1/2 cup vegetable stock or water
Salt and pepper, to taste
Melt the butter in a wide soup pot over low heat. Add the diced sweet onions and minced garlic and let them cook while you prepare the tomatoes.
Add the tomatoes to the pot, along with one teaspoon of salt and ½ cup of vegetable stock or water. Cover and cook for 3 to 4 hours.
Give the pot a stir every now and then as you pass through the kitchen to make sure the tomatoes aren't sticking, but if you've used juicy ones, there should be plenty of liquid.
When the soup has simmered for the time allotted, fill your blender with about half of the soup and blend until it reaches a smooth consistency. Add the remaining soup ingredients and continue to blend the rest of the soup.
Pour the blended soup through a fine mesh strainer or food mill to remove the seeds and skins. Add the strained soup back to your pot and taste for seasoning, adding salt and fresh cracked black pepper to taste.
Dollop with crème fraiche, sour cream or a bit of pesto sauce for a rich and delicious soup.