Traditional Tomato-Vegetable "Cream" Soup
- two - three pounds of tomatoes (about eight bigger tomatoes)
- one big onion
- one big carrot
- one parsnip or parsley root
- one small celeriac - about half a cup
- one stalk green celery
- two medium potatoes
- one or two broccoli stems - optional
- one sweet red pepper - optional
- two tablespoons olive or sunflower oil
- one tablespoon salt - or less, to taste
- green parsley, chives, cilantro or basil
- Fill a big pot three-quarters with water and bring to a rolling boil.
- Turn off the heat and immerse the tomatoes in the hot water; let them sit about 3 minutes, until the peel turns slightly shriveled and starts to crack. Remove tomatoes and let cool. Poor out the water.
- Peel and wash the other vegetables, cut them into 1-2 inch chunks and place them in another pot.
- Once the tomatoes are cool enough to handle, cut out the stem part with a sharp knife, then peel them and add them to the pot with the other vegetables. They will peel very easily.
- Fill the pot with just enough water to cover the vegetables, bring to a boil and simmer for about 25 minutes, stirring every now and then.
- Place a colander over the big pot and pour in the contents of the soup pot. Pour the liquid back into the soup pot.
- If you have a blender, puree the cooked veggies and add them to the soup pot. I suggest adding the pureed vegetables back in the colander and straining them again, squishing with a ladle until only the fibrous residues remain. These can be discarded.
- If you don't have a blender, use a ladle to squish the veggies and press the puree through the colander. This is how our grandmas used to do it and it will take some time and effort, but the result is just as good.
- Add the puree back in the soup pot.
- Add oil and salt, mix well, bring to a quick boil and turn off the heat.
- You can prepare any other cream soup with this method. Just skip the tomatoes and add more of the preferred main ingredient (e.g. cauliflower, broccoli, peas, mushrooms...).