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.
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.
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.
Dump Tomato Soup
Several pounds of tomatoes (enough to fill a pot a minimum of 3/4 of the way full)
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).
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.