garden fresh tomato soup
I found this recipe at Allrecipes.com. Tweaks I made: 1) I used low sodium chicken broth 2) I used 1/8 tsp ground cloves instead of the 4 whole cloves. We found this to be just the right amount of clove flavor for us. 3) I did not make the roux but I did add the 2 T. butter at the end along with about 3/4 cup heavy cream as we prefer cream of tomato soup. It was delicious! It made about 6 cups total. We had enough to freeze for a cold winter's meal.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
3-4 serving(s)
Ingredients
- 4 cups fresh tomatoes, skinned and chopped
- 1 large onion sliced
- 4 - whole cloves
- 2 cups chicken or vegetable broth
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 3/4 cup heavy cream (optional)
How To Make garden fresh tomato soup
-
Step 1Place chopped tomatoes and onion in heavy dutch oven. Add the chicken broth and cloves. Boil 20 minutes or until the tomatoes and onion are cooked. Remove from the heat and blend with an immersion blender (or can do in blender).
-
Step 2To make the roux: melt butter in small pan, add flour and cook gently until golden in color. Add 1 ladle of the tomato soup and blend well.
-
Step 3Add the roux mixture to the tomato soup mixture and blend well. Add the salt and sugar and optional heavy cream. Heat through and serve!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Tag:
#Quick & Easy
Keyword:
#Tomato
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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