This homemade Tomato Soup can be made with any kind of fresh tomato you have – we’re just lucky enough to have a ton of heirloom tomatoes grown here in California.
(Let’s be honest, there’s no luck involved. I have a tomato dealer named Laurel that I get plants from every year. Then I go to Whole Foods Market and local farmstands to supplement my supply.)
This tomato soup freezes really well, so make a batch or three to freeze, and then you can enjoy the fresh tomato flavor when summer is long gone.
3 tbsp butter or olive oil
3 shallots, minced
2 1/2 – 3 lbs fresh tomatoes, cored and chopped
salt and pepper
pesto and fresh basil for serving, optional
Warm the butter or olive oil in a large stockpot over medium heat. Add in the shallots and cook, stirring often, until they are translucent and beginning to caramelize, 6-8 minutes. Then add in the chopped tomatoes and cover until the juices begin to simmer (if tomatoes seem dry, you may need to add 1 cup of water or stock.) Reduce heat to medium-low, and allow to cook for 30-45 minutes, stirring occasionally. Remove from heat allow to cool.
Working in batches with a blender, blend the soup to a smooth consistency. Warm and enjoy, or freeze in an airtight container. Serve with pesto and fresh basil is desired.