Tuesday, July 14, 2009

Fresh Tomato Soup

This is a great way to use those extra tomatoes from your garden.


4 cups chopped fresh tomatoes
1 onion, sliced
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste


1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil and gently boil for 20 minutes.

2. Remove from heat and run the mixture through a food mill into a large bowl. Discard anything left over in the food mill.

3. In then stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown.

4. Gradually whisk in a little of the tomato mixture, so that no lumps form. Then stir in the remaining mixture.

5. Season with salt and sugar, to your taste.

I like to make this in big batches and freeze it.

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