Tomato Soup
A rich, yummy, elegant version of tomato soup. My little girl loves it and it makes plenty to freeze and have throughout the year!
Prep: 35 mins
cook: 35 mins
Ingredients:
cook: 35 mins
Ingredients:
- 1 Tablespoon olive oil
- 8 cups fresh tomatoes
- 2 large onions, chopped
- 4 garlic cloves, mashed and diced
- 4 cups chicken broth
- 3 Tablespoons Fresh basil, chopped
- 1/4 cup butter
- pinch of oregano, bay leaves and thyme
- 1/4 cup flour
- 2 1/2 teaspoons salt
- 2 1/2 teaspoons white sugar
- 1 cup heavy cream or half and half
- ground black pepper to taste
Directions:
- Prepare in a large stock pot. Saute garlic in olive oil, then add chopped onions and saute until tender.
- Remove stems and wash tomatoes. To prepare tomatoes for chopping by hand: remove bad spots from tomatoes, then roughly chop them or if using a food processor, do the same but cut the tomatoes in half and place in the food processor. Chop for a few seconds until diced well but not pulverized. add the seeds, skins and all to the stock pot and bring to a boil.
- Then add chicken stock and cook 20 mins. Cool slightly and add fresh chopped basil.
- Add everything to the food processor or blender and puree. Strain in colander by pushing the puree down with the back of a ladle into a large bowl.
- Make the roux in the stock pot: Melt butter in empty stockpot over medium heat. Whisk in the flour and stir rapidly until the color is medium brown.
- Gradually whisk in a ladle full of the tomato puree and stir until there aren't any lumps, then add the rest a little at a time.
- Add sugar, salt and pepper and the rest of the herbs. Finally, add the cream or half and half.