FRESH TOMATO SOUP WITH BASIL AND FARRO
You overbought fresh tomatoes at the farmers' market and now you're left with a pile of overly-soft, rapidly-ripening fruit. What to do? Make a hearty, vegetable-based soup with those mushy tomatoes puréed into satiny sweetness. To mimic the creaminess of many tomato soup recipes, I often blend softly stewed tomatoes with a grain, in this case, farro. It adds an earthy flavor, and body, to make a tomato soup with bona fide stick-to-your ribs inclinations.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 1h30m
Yield 6 small servings
Number Of Ingredients 8
Steps:
- Pour 8 cups cold water and 1 1/2 tablespoons salt into a pot and bring to a boil over high heat. Lower heat to medium, add the farro and basil stems, and cook until grains are tender but still a little chewy, about 25 minutes. Drain, reserving the liquid.
- Heat the oil in a large pot over medium-high heat. Add the garlic and cook until fragrant and golden, about 2 minutes. Stir in the leek and a pinch of salt. Reduce the heat to medium and cook leeks until soft, about 5 minutes.
- Stir in the tomatoes, 1/2 teaspoon salt and 1 cup reserved cooking liquid. Bring to a simmer. Cook until the tomatoes have completely fallen apart, about 30 minutes.
- Using an immersion blender, blender or food processor, purée the tomato mixture until smooth (you may have to do this in batches). Add half the farro and pulse until the grains are broken down and the soup is a chunky purée. Stir in the remaining farro. If the soup seems thick, add more cooking liquid. Taste and add more salt if needed. Ladle the soup into serving bowls. Drizzle with oil; top generously with black pepper and torn basil leaves.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 44 grams, Fat 2 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 725 milligrams, Sugar 10 grams
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Ashley Ward
[email protected]Meh, this soup was just okay. It wasn't bad, but it wasn't anything special either. I probably won't be making it again.
Mohcine Amradouch
[email protected]This soup was a bit too tangy for my taste, but I think that's just a personal preference. I might try adding a bit of sugar or honey next time to balance out the acidity.
Gujjar Khan
[email protected]I'm not a huge fan of tomato soup, but this recipe changed my mind! The farro added a great texture and the basil gave it a really fresh flavor. I'll definitely be making this again.
valary asunga
[email protected]This soup was delicious! I loved the addition of basil and farro. It gave the soup a unique and flavorful twist. I will definitely be making this again.
Glory Zakka
[email protected]I was a bit skeptical about adding farro to tomato soup, but I'm so glad I did! It added a really nice texture and flavor to the soup. This is definitely a new favorite recipe of mine.
BD Fanny Emon
[email protected]This soup is so easy to make and it's packed with flavor. I love the combination of tomatoes, basil, and farro. It's a great soup for a quick and easy weeknight meal.
Drashti Ratnani
[email protected]I followed the recipe exactly and the soup turned out perfectly. It was creamy, flavorful, and had a beautiful red color. I served it with a side of crusty bread and it was a delicious meal.
Anmol Shrestha
[email protected]This is the best tomato soup I've ever had! The flavors are amazing and the farro adds a great texture. I will definitely be making this again.
Aaron Demone Ryan Ajalu Epiangu
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it. I especially liked the addition of farro, which gave the soup a nice texture and nutty flavor.
Rs Grow
[email protected]This tomato soup was a hit with my family! It was flavorful, creamy, and had a lovely basil flavor. The farro added a nice heartiness to the soup, and the Parmesan cheese on top was the perfect finishing touch.