garden fresh tomato soup
I felt like I needed to find a recipe specifically for fresh tomatoes rather than canned, although I'm not sure if it made a difference. In any case, this is good -- I tripled the recipe and am going to freeze most of it, and I think I'll stir in some parmesan and milk or cream when I defrost.
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves [I only had ground, and you can really taste them... I like it, but if you don't care for cloves, I'd skip this step]
2 cups chicken broth [I used vegetable]
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste [I used less than this]
big splash of balsamic vinegar [I added this based on the comments from All Recipes]
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves [I only had ground, and you can really taste them... I like it, but if you don't care for cloves, I'd skip this step]
2 cups chicken broth [I used vegetable]
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste [I used less than this]
big splash of balsamic vinegar [I added this based on the comments from All Recipes]
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
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