Search recipes

Mailing list sign-up

<< Back

Tomato Soup from the farm


2-3 lbs of sauce tomatoes

1/3  cup of olive oil

1 med. Onion-diced

4 carrots-diced

3 cups of celery-mostly leaves

1 med head of cauliflower-small pieces

1 large summer squash-finely diced (seed and skin larger summer squash)

2-3 roasted peppers- remove skin and seeds

2-3 cloves garlic-minced

1 cup of fresh basil-cut in ribbons

½ cup of fresh oregano

2  1/2  cups of cream

4 Tbs butter

Salt and pepper



1. Slip the skins sauce tomatoes, saving all the liquid that runs from the tomatoes while pulling the skins and coring them. Hold in a bowl until ready to use.

2. In a large soup pot, add olive oil and add onion, carrots, celery, pinch of sea salt.

3. Once it smells sweet (15-20 minutes of cooking), turn up the heat. When it starts to sizzle, add all of the tomatoes and juice. Turn down the heat and let is simmer.

4. Add cauliflower, summer squash, roasted pepper, garlic, basil, oregano, salt and pepper. Let the mixture simmer for 40 minutes, then puree with an immersion blender or use your food processor.

5. Add cream, butter and warm the soup through and enjoy!