garden tomato soup
Due to a mix up of seedlings this spring, we had more cherry tomatoes plants than planned. Regular tomatoes will also work in this recipe. You might want to increase the broth by up to a cup since the cherry tomatoes yield more juice.
prep time
20 Min
cook time
35 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 8 cups cherry tomatoes, cut in half
- 1 - large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon olive oil
- 3 cups chicken or beef broth (or combo of the two)
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 tablespoon red wine vinegar
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup half and half, fat-free
How To Make garden tomato soup
-
Step 1In a large saucepan, saute onions and garlic in olive oil until onion softens. While doing so, cut up the tomatoes.
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Step 2Add tomatoes and broth to onions. Bring to boiling and simmer, uncovered, for about 20 minutes, until tomatoes are soft. Use a hand blender to further break down the tomatoes.
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Step 3Pour through a food mill or use a large strainer and a wooden spoon to separate out the seeds and remaining skins. Discard what remains in the strainer.
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Step 4In the same pan, melt the butter and whisk in the flour until smooth. Gradually stir in some of the tomato broth and mix to be sure no lumps form. Gradually add the rest of the tomato broth, stirring constantly so the thickening doesn't set in the bottom of the pan.
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Step 5Stir in the remainder of the seasonings and simmer until thickened. Add the half and half. Heat to desired temperature but not to boiling to avoid curdling.
- 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!
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