Cherry tomatoes are bursting with flavor that are only enhanced with a little garlic and Italian seasonings.
You can even add a little cream if you want a creamy tomato soup.
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- 5 lb
- cherry tomatoes, or tomatoes
- 2 Tbsp
- minced garlic
- basil (chiffon cut then diced)
- 1 Tbsp
- garlic granules
- sweet basil (fresh chopped)
- 1 Tbsp
- italian seasoning, dry
- salt and pepper to taste
1Take the stems off and wash cherry tomatoes. Place in a large pot and turn on the heat. Do not add water, the tomatoes will make their own juice.
2Add all ingredients and cook tomatoes, smashing them gently with the back of a spoon. (Careful...they will pop and they are hot)
3When thoroughly cooked down, transfer in batches to a blender or food processor. Blend until very soupy.
4Pour the soup into a food mill to separate the pulp/juice from the skin. Transfer back into the pot and continue cooking until reduced by 1/3.
5Eat right away or add 1 tablespoon of lemon juice to each sterilized pint jar and water bath for 35 minutes.
6Add a little shredded Parmesan cheese and top with a few garlic croutons, or mix in a bit of cream if you like your tomato soup creamy.