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I’m proud to consider Chef Mark Tarbell a friend and a colleague. He runs a little joint in Phoenix called….Tarbells! He is not only an amazing human, but a super duper cook! He shared his Mom’s tomato soup dish with us a while back and I still remember the taste.

Tomato Soup

Makes 4 quarts (8 generous servings)
2 yellow onions
5 pounds vine ripened tomatoes
2 cups EVOO
2 cups heavy cream
3 lemons, juiced

1. Cut onions julienne.
2. Place onions into a large pot with olive oil and cook over medium heat until very tender (about
an hour).
3. Core and cut tomatoes into quarters.
4. Once onions are cooked, add quartered tomatoes.
5. Cook over medium heat until the tomatoes become shapeless (about an hour and a half).
6. Once tomatoes are fully broken down, remove from heat and puree with a stick blender.
7. Continue to mix while adding cream and lemon juice.
8. Season to taste with salt and pepper.
9. Strain through a mesh strainer.
10. Enjoy!!

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