Now, by "recipe", I mean more of a guideline. Like a knitting recipe. Nothing is exact; you plug in your own variables and go with it. Baking is for precise. Cooking is for sensing and adapting.
So, let's start with some yellow tomatoes. Yes, you could use red if you want...but the wonderfulness of this recipe is from the less acidic and slightly sweeter flavor of the yellow ones. How much, in weight? I have no idea. I don't own a kitchen scale. I used 7 medium-sized fruits; each roughly about the size of a baseball.
Peel the tomatoes. This is super easy: just simmer them for 30-60 seconds
and then plunge them into cold water for a few seconds.
Put the peeled, seeded tomatoes into a saucepan and cook over med-low heat for 15 minutes or so, until the flesh breaks down and the resulting slurry gets nice and bubbly.
While you're waiting for that to happen, saute one chopped onion and one large clove of garlic (minced) in about 2 Tbsp. of butter, until the onion becomes transparent. The garlic is optional, but I find that it offsets even more of the sour/acidic flavor of the tomatoes, further sweetening the final product. My final soup did not taste at all "garlicy".
Do NOT brown these, or the whole thing will be ruined and you should just go find a nice quiet place to have a good long cry about your failure as a cook. (Oh and Shut Up about the butter. It's a cream soup and it's going to get worse later. We are here for flavor, not fat-free!)
Add the onion/garlic to your tomatoes, along with your desired amount of stock. I used chicken stock because that's what I had on hand, and only about 1 cup because my tomatoes shed a lot of liquid and I like a thicker soup.
Simmer over medium heat for about 10 minutes. Then add a half-pint of light cream
|oh God YES!|
When you remove the soup from the heat, immediately stir in some fresh-chopped basil
and salt and pepper, to taste.
Finish grilling that sammich, pour into a bowl, and enjoy!
This is really ridiculously easy and soooooo tasty. Let me know if you try it!!