Garden Fresh Tomato Soup
recipe altered slightly based on recipe from AllRecipes.com4 cups chopped fresh tomatoes
1 slice onion
1 slice onion
2 cloves garlic, minced or crushed (optional)
4 whole cloves (I used ground cloves)
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
4 whole cloves (I used ground cloves)
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
In a stockpot, over medium heat, combine the tomatoes, onion, garlic, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat. Use an immersion blender or just pour it into a blender and blend it up until smooth.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
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We are this with grilled cheese sandwiches and I added a few basil leaf bits to the top of my soup. Yum!
