Garden Fresh Tomato Soup
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- 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 tablesp.
- butter (l used 3 tablespoons)
- 2 tablesp.
- flour (l used 3 tablespoons)
- 1 tsp.
- salt (l only used 1/2 teaspoon)
- 2 tsp.
- granulated sugar
1In 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.)
2Remove 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.
3In 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.
4Quickly whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest of the tomato juice mixture.
5Season soup with the salt and sugar.
6Heat the soup through, then serve.