{"id":339812,"date":"2025-12-11T23:25:45","date_gmt":"2025-12-11T23:25:45","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/fresh-tomato-soup-cooking-for-keeps\/"},"modified":"2025-12-11T23:25:45","modified_gmt":"2025-12-11T23:25:45","slug":"fresh-tomato-soup-cooking-for-keeps","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=339812","title":{"rendered":"Fresh Tomato Soup – Cooking for Keeps"},"content":{"rendered":"


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Peppered with nutty brown butter, fresh burst cherry tomatoes and an ultra creamy base, our Fresh Tomato Soup is everything I want and more this time of year. <\/em><\/p>\n

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Fresh Tomato Soup<\/h2>\n

While the summer has officially drawn to a close according to our calendars, lingering warm temperatures and the plethora of fresh tomatoes available say otherwise. There has however been a sprinkle of disguised fall weather in between the sunshiny days and those are the exact days I want to eat this Fresh Tomato Soup. Bright with a heavy dose of cozy, this creamy concoction is the perfect transitional meal to usher in colder days.<\/p>\n

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Ingredients in our Fresh Tomato Soup<\/h2>\n

Butter<\/strong>. Aside from the tomatoes, the butter is arguably the most important ingredient in our fresh tomato soup. Because what happens to butter when you brown it and swirl it with the luscious tomatoes is it becomes irresistible.<\/p>\n

Tomatoes.<\/strong> I like to use fresh cherry tomatoes here. They\u2019re sweet and plump and have the perfect amount of juice in each bite. Bonus? They\u2019re typically available year round.<\/p>\n

Onion + garlic.<\/strong> Always a necessity.<\/p>\n

Carrots.<\/strong> I don\u2019t make a tomato soup without carrots. They add a sweetness and creaminess you can\u2019t get with tomatoes alone. <\/p>\n

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Canned tomatoes.<\/strong> While you can absolutely use all fresh tomatoes, I like to through in a can of san marzano tomatoes. They\u2019re canned at their peak so they always taste perfect. <\/p>\n

Chicken broth.<\/strong> Low sodium if you have it. <\/p>\n

Cream.<\/strong> After pureeing the soup I determined it didn\u2019t need cream. However, a little bit is never a bad idea. <\/p>\n

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Let\u2019s make Fresh Tomato Soup<\/h2>\n

Brown the butter.<\/strong> The extra step of browning the butter really makes in difference in the outcome of our fresh tomato soup. We\u2019ve done this a million times in the archives but if you\u2019re new around here all you do place the butter in dutch over or large soup pot. Turn the heat on medium high and watch it melt. When the butter turns brown on the edges start to swirl the pan until it turns a deep chestnut brown color. <\/p>\n

Cook the tomatoes<\/strong>. When the butter is just shy of burning, throw in the tomatoes and reduce the heat to medium. Coat the tomatoes in the butter. Cook stirring often until the start to burst, about 5 minutes. Add in the carrot, onion and garlic. Cook for another few minutes.<\/p>\n

Simmer. <\/strong>When the tomatoes have burst completely, add in the chicken broth. Bring to a boil and reduce to a simmer. Simmer until the carrots are softened. <\/p>\n

Blend!<\/strong> Carefully transfer the soup to a blender. Blend until smooth. Add in cream if you choose! <\/p>\n

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Do I have to use fresh tomatoes?<\/h2>\n

If you don\u2019t want to use fresh tomatoes, I suggest using this recipe for our Creamy Tomato Soup! Add in a couple extra tablespoons of butter and brown the same.<\/p>\n

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\t\t\t\tTips and Tricks for Recipe Success
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  • While you want to be sure you don\u2019t burn the butter you also want to make sure you brown it enough. The butter is brown enough when it smells VERY nutty and the butter is dark brown on the bottom and amber on top.<\/li>\n
  • If you don\u2019t have a high-power blender you can use a hand immersion blender or standard blender.<\/li>\n
  • For a tangy addition, swirl in a few ounces of plain or herbed goat cheese<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<\/div>\n
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    \"Peppered<\/div>\n
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    Fresh Tomato Soup<\/h2>\n
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    Prep: <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

    Cook: <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

    0 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

    Total: <\/span>35 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div><\/div>\n<\/p><\/div>\n<\/header>\n

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    Peppered with nutty brown butter, fresh burst cherry tomatoes and a ultra creamy base, our Fresh Tomato Soup is everything I want and more this tome of year. <\/em><\/span><\/p>\n

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    Instructions<\/h3>\n
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      Add 4 tablespoons butter to a large dutch oven or soup pot. Turn the heat on medium high. Let the butter melt without disturbing it. When the butter turns brown on the edges start to swirl the pan until it turns a deep chestnut brown color with a few dark, almost black specks. It will smell very nutty. <\/span><\/p>\n<\/li>\n

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      When the butter is very brown, add in the tomatoes and reduce the heat to medium. Coat the tomatoes in the butter. Cook stirring often until the start to burst, about 5 minutes. Add in the carrot, onion, garlic and 1 teaspoon salt. Cook for another few minutes. Use the back of a wooden spoon to smash and burst the tomatoes. <\/span><\/p>\n<\/li>\n

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      When the tomatoes have all burst completely, pour in the chicken broth, canned tomatoes, along with the remaining 1\/2 teaspoon salt. Bring to a boil and reduce to a simmer. Simmer until the carrots are softened, about 15 minutes. <\/span><\/p>\n<\/li>\n

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      Carefully transfer the soup to a blender with a ladle. Place a dish towel on top of the blender, hold it down to prevent the lid from coming off and blend until smooth. Alternately you can use a hand immersion blender to blend the soup as well. It will not be as creamy but will work. Stir in the cream. Stir in sherry vinegar. Season to taste with salt and pepper. Seasoning is SO important, everyone\u2019s palate is different and I like quite a bit of salt so I add another 1\/2 teaspoon at least. If the soup is too thick for your liking, add a little bit more broth or cream. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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      Nutrition Information<\/h3>\n

      Serving: <\/span>1<\/span>g<\/span><\/span>, <\/span>Calories: <\/span>264<\/span>kcal<\/span> (13%)<\/span><\/span>, <\/span>Carbohydrates: <\/span>23<\/span>g<\/span> (8%)<\/span><\/span>, <\/span>Protein: <\/span>6<\/span>g<\/span> (12%)<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span> (29%)<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span> (69%)<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>52<\/span>mg<\/span> (17%)<\/span><\/span>, <\/span>Sodium: <\/span>1049<\/span>mg<\/span> (46%)<\/span><\/span>, <\/span>Potassium: <\/span>929<\/span>mg<\/span> (27%)<\/span><\/span>, <\/span>Fiber: <\/span>5<\/span>g<\/span> (21%)<\/span><\/span>, <\/span>Sugar: <\/span>14<\/span>g<\/span> (16%)<\/span><\/span>, <\/span>Vitamin A: <\/span>5915<\/span>IU<\/span> (118%)<\/span><\/span>, <\/span>Vitamin C: <\/span>50<\/span>mg<\/span> (61%)<\/span><\/span>, <\/span>Calcium: <\/span>106<\/span>mg<\/span> (11%)<\/span><\/span>, <\/span>Iron: <\/span>3<\/span>mg<\/span> (17%)<\/span><\/span><\/p>\n<\/div>\n<\/section>\n