Simply Tomato Soup

~ Simply tomatoes … and a little sage, rosemary and Parmigiano ~

I purchased cherry tomatoes at the farmers’ market this afternoon. They were closing up for the day, so when I asked for 3 boxes for $5.00 as scribbled on the cardboard wedged between the heirlooms and cherries, I was handed 5 boxes of orange and red cherry tomatoes. 5 for the price of 3? That’s a farmers market bargain. But then I had to get creative. These tomatoes were super ripe, best eaten as soon as possible. So I made this with the 4 remaining pints – since one box was gobbled up in the car on the way home.

Simply Tomato Soup

There is no straining, seeding or skinning involved in this recipe. It’s all about the whole tomato. I was lucky to find ripe, sweet tomatoes in season – if your tomatoes are not at peak,  adding a spoonful of sugar to the soup works magic.

Makes 7-8 cups.

3 pounds cherry tomatoes
1/2 cup olive oil
4 garlic cloves, chopped
2 rosemary sprigs
2 sage sprigs
2 teaspoons salt, plus extra to taste
1 teaspoon freshly ground black pepper

Combine all of the ingredients in a large pot over medium-high heat. When the tomatoes begin to break down and the liquid is bubbling, reduce heat to a simmer. Cook uncovered until tomatoes release all of their juices, stirring occasionally, breaking up any whole tomatoes with a wooden spoon until mixture is thick yet soupy. Taste for salt. Serve with grated Parmigiano cheese.

21 thoughts on “Simply Tomato Soup

  1. Lynda, This is perfect timing! My huge cherry tomato plant is still popping out lots of little ones. And, since I have a monster sage plant and a rosemary hedge, I’m good to go. I will be making this today. Thanks.

  2. I really like that you used the whole tomato and didn’t strain anything. It sounds so delicious! Sage and rosemary are some of my favorite combinations!

  3. Growing up fresh toamto soup (my Mum’s) used to be my favourite, well, on par with borscht maybe. Nevertheless, yours looks stunning and I love the “grown up” sprinkle of parmesan.

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