Fresh Tomato Soup


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 1 large clove garlic, minced
  • 2 ribs celery, chopped
  • 1 tablespoon all-purpose flour
  • 5 large super-ripe tomatoes (about 4 pounds), coarsely chopped*
  • 1 teaspoon sugar
    4 leaves fresh basil + 1 tablespoon chopped
  • ¾ teaspoon salt
    ⅛ teaspoon ground black pepper
  • Pinch of ground cayenne (optional)
  • 4 Sourdough Rolls, warmed


  1. Slit the bottom of the tomatoes and put them in boiling water for a couple of minutes. Let them cool and then slip the peel off by placing in freezing cold water. Squeeze out some of the seeds before chopping.
  2. Warm the butter and oil in a large pot over medium heat. Add the garlic, onion, and celery. Cook until soft but not browned, about 5–7 minutes. Stir in flour and cook for a minute.
  3. Add tomatoes (with juices), basil leaves, sugar, salt, black pepper, and cayenne (optional). Increase medium heat to high heat and bring to a boil. Reduce heat to medium and simmer for about 15 minutes, skimming off and discarding any foam from the surface.
  4. Puree the soup in a blender or with an immersion blender.
  5. If you used a blender, return soup to pot and garnish with chopped basil. Divide the soup among four bowls and serve it with the rolls.

Source | Panera

Leah Beckett