Classic Tomato Soup

There is nothing better than a bowl of fresh tomato soup made from your summer harvest of sun-kissed tomatoes! Dress it up with some freshly snipped herbs or add a dollop of sour cream.

INGREDIENTS

4 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 large clove garlic, smashed and peeled, minced
3 lbs. fresh tomatoes, quartered and squeeze-seeded (save juice)
2 teaspoons sugar (or to taste)
2 sprigs fresh thyme
Small pinch of ground cloves or allspice
1/2 teaspoon ground coriander seed
Salt and pepper to taste
Snipped herbs of your choice, such as basil or chives

METHOD

In a large stainless steel sauce pan or small stock pot, heat butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes.

Add the tomatoes, collected tomato juice, sugar, thyme, cloves and coriander and 1/4 teaspoon each salt and pepper. Bring mixture to a boil over medium-high heat while stirring the mixture, reduce heat to low, cover, and simmer 15 minutes.

Discard the thyme sprigs and allow to cool briefly. Using a food mill fitted with fine strainer disc, purée soup in several batches. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat gently, if necessary, but do not boil. Serve soup garnished with freshly snipped herbs or dollop of creme fraiche.

YIELD: 8 servings