Tomato Soup with Walnuts and Rosemary celebrates fresh summer tomatoes at their peak of ripeness.
I look forward to making this soup whenever the farmer’s markets are bursting with locally grown tomatoes. That’s because it takes minimal effort to transform them into something sublime. First, ripe tomatoes are given a quick saute at high heat to deepen their flavor. Then they are pureed and combined with savory beef broth and a splash of freshly squeezed orange juice. The result is a deliciously balanced bowl of tomatoey goodness, only better.
Fresh Tomato Soup with Walnuts and Rosemary
Embellishments
The whole tomato is used in this recipe which means there’s no need to blanch or peel the tomatoes. Yeah! This results in a chunkier texture which pairs delightfully with the toasted walnuts and minced rosemary.
The original recipe called for a dollop of sour cream which I’ve used a number of times. It adds a touch of richness resulting in a cream of tomato soup vibe as it melts. Always up for a new twist, I used creme fraiche this time, which I loved. It is higher in fat than sour cream which I consider a bonus. But then I’m a self-confessed fat junkie. Creme fraiche also has a smoother and slightly nutty finish.
Pureeing Tomato Soup
Please note that a food processor is required for this recipe. Also be sure to cool the cooked tomatoes for at least 5 minutes before pureeing. Without this cooling step, hot foods tend to explode. Not a fun experience! I tried using my nifty handheld immersion blender but quickly abandoned that plan. There needs to be enough soup mixture in the pan to cover the immersion blender to use this device. Because the tomatoes are pureed before adding the rest of the ingredients, my immersion blender created it’s own mini explosion event. Lesson learned.
Additional Summer Soups
Hungry for additional soup recipes that take advantage of summer’s bounty? Click on the images below for these tasty options.
Curried Coconut Summer Squash Soup
Chilled Gazpacho
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Tomato Soup with Walnuts and Rosemary
Ingredients
- 3 lbs ripe tomatoes (about 6 large) quartered
- 4 tbsp olive oil, divided
- kosher salt and freshly ground black pepper, to taste
- 1 cup good quality beef stock or broth
- 1 cup toasted walnuts, coarsely chopped
- 1 orange, juiced, with pulp
- 1/2 cup sour cream or creme fraiche
- 4 tsp minced fresh rosemary
Instructions
- Toss half of the quartered tomatoes with 1 tbsp of olive oil in a large sauce pan or Dutch oven. Season to taste with salt and pepper. Cook on high heat for 5 minutes, until tomatoes start to brown in places.
- Dump tomatoes into food processor and allow to cool. Repeat the cooking process with the remaining tomatoes. Transfer 2nd batch of tomatoes to a shallow bowl to cool. Do not wipe out the pan.
- Puree the first batch of slightly cooled tomatoes into a fairly smooth puree. Dump the pureed tomatoes back into the pan. Puree the 2nd batch of tomatoes and add to pan.
- Stir in beef broth and 2 remaining tbsp. of olive oil. Bring just to a simmering and then turn off heat. Stir in orange juice. Season to taste with additional salt and pepper.
- Ladle into bowls. Top with a dollop of sour cream or creme fraiche. Sprinkle with walnuts and rosemary. Enjoy!
This looks divine š