Home
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 allrecipes.com, 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
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
