A tomato soup that sings with fresh ripe tomatoes, savory beef broth and a splash of fresh orange juice. Finished with a dollop of sour cream or creme fraiche, toasted walnuts, and minced rosemary.
Cook Time20 minutesmins
Total Time45 minutesmins
Servings: 4
Author: Adapted from Sylvia Thompson's Fresh Tomato Soup with Walnuts and Rosemary
Equipment
Food Processor
Ingredients
3lbsripe tomatoes (about 6 large)quartered
4tbspolive oil, divided
kosher salt and freshly ground black pepper, to taste
1cupgood quality beef stock or broth
1cuptoasted walnuts, coarsely chopped
1orange, juiced, with pulp
1/2cupsour cream or creme fraiche
4tspminced 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!