8 c. tomatoes
2 Tbsp. sugar
1/2 tsp. salt
2 Tbsp. dried minced onion
1/4 tsp. tarragon
Canned soups often have gluten-based ingredients. This fresh tomato soup is easy and delicious.
Peel the tomatoes: Boil a pan of water. Cut an X on the bottom of each tomato. Dunk the tomato in the boiling water for about 1 minute. When removed from the water, the skin should be loose and baggy - it'll come right off. (If it doesn't, it's back in the boiling water for you, stubborn tomato!)
Cut tomatoes into large saucepan. Mash slightly. Add sugar, salt, onion, and tarragon and bring to a boil over medium heat.
Stir frequently so that the tomatoes don't stick. Reduce heat to low and simmer until tomatoes are softened. If you like a chunky soup, grab a bowl. Or puree, using an immersion blender or a blender.
If you fancy cream of tomato soup, add milk (or milk substitute) just prior to serving.
Submitted by Gretchen Grant Contributed on: and modified on Friday February 22nd, 2008