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Garden Fresh Tomato Soup

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1 Garden Fresh Tomato Soup on Thu Sep 01, 2016 1:13 am


I really enjoy this soup. It has a nice buttery taste to it. I happen to come across this good, basic, tomato soup recipe at, but I did tweak the recipe just a bit to suit my taste. This recipe is great for those who want to use up the numerous tomatoes they have in their vegetable garden. By the way, you can also freeze this soup.

Garden Fresh Tomato Soup

4 cups chopped fresh tomatoes
1 onion, finely chopped (1/2 of one large onion)
4 whole cloves, or use 1/8 tsp. ground cloves
2 cups chicken broth
2 tablespoons butter (I used 3 tablespoons)
2 tablespoons flour (I used 3 tablespoons)
1 teaspoon salt (I only used 1/2 teaspoon)
2 teaspoons granulated sugar

In a large stockpot over medium heat, combine the tomatoes, onion, cloves, and chicken broth. Bring to a boil, and gently boil for 20 minutes. (If making more than one batch of soup in the stockpot, like I did, I suggest covering the pot with a lid. This allows the vegetables to come to a boil much quicker. And after the vegetables come to a boil, remove the lid, and then I gently boil the vegetables for 25 minutes.)

Remove the stockpot from the heat, and run the vegetable mixture through a food mill into a large bowl, or pan. (I did try to remove any cloves I spotted, before running mixture through the food mill.) Discard any tomato/onion mixture 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 light golden brown in color.

Quickly whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest of the tomato juice mixture.

Season soup with the salt and sugar.

Heat the soup through, then serve.

Yields: 6 servings

2 Re: Garden Fresh Tomato Soup on Thu Sep 01, 2016 8:34 am


Cindi, thanks for posting the recipe. It's similar to a recipe I have that I used when Dane was on a sodium free diet many years ago. I finish mine with some heavy cream (I finish LOTS of stuff with heavy cream....just because I LIKE it!).

If you like the taste of basil in your soup you can add a few whole stems of basil when you first start cooking your tomatoes & stock. Once the flavor is in the soup you can pull the whole stem back out (or just let the food mill remove it).

Just before serving add some chopped basil (otherwise the basil turns too dark for my taste).

And if you add some cheese tortillini, you have a meal! Well, also with the required grilled cheese sandwich! LOL

Thanks for posting!

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