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Summer tomato soup


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Rate this recipe 4.5/5 (2 Votes)


  • 4 lbs garden tomatoes (about 6 large)
  • 1/2 C water
  • 1/4 t salt
  • 1/4 t ground black pepper
  • Dash hot sauce
  • 1 T sugar
  • 1 large inch baking soda
  • 2 C half & half or 2% milk
  • Pat of butter


Servings 8


Step 1

Core tomatores, score and drop into boiling water. Remove skins and cool. Chop skinned tomatoes and place in a 6 qt soup ot with 1/2 c water (less if tomatoes are very juicy)
Add salt, pepper sauce and sugar. Cover, simmering about 30 minutes and stirring occasionally. Add large pinch of baking soda, stir (mixture will foam briefly). Simmer a few minutes longer then remove from heat and allow to cool. Process in blender until smooth. Return to pan and add milk, warming gently (do not allow soup to boil). Top with a pat of butter.

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