garden fresh tomato soup

How To Make garden fresh tomato soup

• Step 1
  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.)
• Step 2
  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.
• Step 3
  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.
• Step 4
  Quickly whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest of the tomato juice mixture.
• Step 5
  Season soup with the salt and sugar.
• Step 6
  Heat the soup through, then serve.
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