Essex County Field Tomato Soup Recipe: A Fresh Taste of Summer
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories per Serving: 121.9
This classic Essex County Field Tomato Soup is a delicious and vibrant way to enjoy the bounty of field tomatoes. It’s a versatile recipe, perfect served warm on a chilly day or chilled for a refreshing summer appetizer. Best of all, it freezes beautifully, allowing you to savor the essence of summer any time of year. This soup is brimming with the goodness of fresh produce and simple ingredients, offering a true taste of Canadian culinary heritage.
Ingredients
| Ingredient | Quantity |
|---|---|
| Field tomatoes (halved) | 3 large |
| Green onions (chopped) | 1 |
| Fresh basil leaves | 6 |
| Brown sugar | 2 tsp |
| Worcestershire sauce | 2 tsp |
| Garlic (minced) | 1 clove |
| Bay leaf | 1 |
| Salt | 2 tsp |
| Black pepper (ground) | 1/2 tsp |
| Basil sprigs (for garnish) | 4 |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 121.9 |
| Fat | 1.5 g |
| Saturated Fat | 0.4 g |
| Cholesterol | 1.8 mg |
| Sodium | 441.8 mg |
| Carbohydrates | 25.3 g |
| Fiber | 4.8 g |
| Sugar | 17.5 g |
| Protein | 5.1 g |
Instructions
| Step | Instruction |
|---|---|
| 1 | Prepare the Tomatoes: Begin by cutting the tomatoes in half. Carefully remove any tough or woody pieces at the stem ends to ensure a smooth texture. |
| 2 | Combine Ingredients: In a large stainless steel or enamel saucepan, add the halved tomatoes, green onions, fresh basil leaves, brown sugar, Worcestershire sauce, minced garlic, bay leaf, salt, and black pepper. Pour in your stock of choice to create the soup base. |
| 3 | Bring to a Boil: Set the saucepan over high heat. Stir occasionally as the ingredients heat up, bringing the mixture to a rolling boil. |
| 4 | Simmer: Reduce the heat to medium-low, cover the pan, and let the soup simmer for 30 to 40 minutes. Stir occasionally to prevent sticking, allowing the tomatoes to break down completely and release their rich juices. |
| 5 | Cool Slightly: Once the tomatoes are soft and the flavors have melded beautifully, remove the pan from heat and let the soup cool slightly. Discard the bay leaf at this stage. |
| 6 | Blend to Smoothness: Using a blender or food processor, puree the soup in batches of about 2 cups each until smooth. Be cautious with hot liquids in the blender to avoid splatters. |
| 7 | Strain: For an exceptionally smooth texture, rub the blended soup through a fine-mesh sieve to remove tomato skins and seeds. This step ensures a velvety finish. |
| 8 | Reheat: Pour the strained soup back into the rinsed saucepan. Heat it over medium-high heat, stirring occasionally, until it is thoroughly warmed. |
| 9 | Serve: Ladle the hot soup into warmed bowls. Float a fresh basil sprig in each bowl for a touch of elegance and added aroma. |
Tips for Freezing
- Allow the soup to cool completely before transferring it to airtight containers. Leave about 1 inch of space at the top to allow for expansion during freezing.
- Label and date the containers. The soup can be frozen for up to 3 months. Reheat gently on the stovetop for the best flavor.
Whether you’re savoring it as a comforting starter or a light main course, this Essex County Field Tomato Soup celebrates the fresh, bright flavors of the season. Try it once, and it will surely become a staple in your recipe collection.
