I created this insanely easy recipe one day when I was doing a bunch of food prep for the week. I looked over at a bowl full of tomatoes from a local farmers market and realized they were so ripe that were literally starting to burst open. I decided to chop them up and throw them in a pot with some onions, garlic, and celery and simmer them for a couple of hours while my chaotic life went on as usual. The tomatoes smelled so AMAZING. I decided to turn them into tomato soup. Little did I know it would be one of the easiest recipes I have ever created. I have used frozen tomatoes (tomatoes that I toss into the freezer before they go bad) too with no issues.
Dump Tomato Soup
- Several pounds of tomatoes (enough to fill a pot a minimum of 3/4 of the way full)
- 1 Onion
- 4-5 cloves of garlic (we love garlic here)
- 1-2 stalks of celery
- About a cup of heavy whipping cream (I used Culinary Coconut Milk)
- Salt and pepper to taste
- Herbs or seasoning of your choice (I used parsley)
- Optional…A pinch of shredded cheese of your choice (I used Asiago and Parmigiano-Reggiano). Note: I do not use any single type of tomatoes in my recipes. I love to use a variety of different tomatoes in my creations. I have used frozen tomatoes (tomatoes that I just toss into a freezer safe container and freeze before they go bad) too with no issues.
- Roughly chop up tomatoes (I do skin, seeds, and pulp), onions, garlic, and celery and throw into a pot.
- Cover with a lid and let simmer on low for several hours. I wait until the “soup” simmers down about 1/4 in my pot.
- Either use an immersion blender or a high powered blender to basically liquify everything.
- Add about a cup of cream and your seasonings to taste. Let it thicken up.
- Once thickened, it is ready to eat. We love to add a little bit of freshly grated cheese to ours before we serve.
You will need a high powered blender or an immersion blender for this recipe. If you are using a blender, please note that this is HOT liquid. Please take precautions where needed.