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Tomato Soup-Garden Fresh


Makes 5 (2 1/2c.) servings

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Rate this recipe 4.7/5 (3 Votes)


  • 6 lg. tomatoes (8 med), peeled & seeded
  • 1 lg. onion (2 sml.) , sliced
  • 1 clove garlic, crushed
  • 1 sprig thyme
  • 6 whole cloves
  • 4 c. chicken stock
  • 4 T. butter
  • 1/4 c. flour
  • 2 t. salt
  • 2 t. sugar



Step 1

Combine tomatoes, onion, garlic, thyme, cloves, & chicken stock. Bring to a boil, lower to a so,,er & cppl 20 min. Remove sprig, garlic & as many of the cloves as possible. Blend in food processor. Put into a bowl.
In the empty pot, melt the butter over medium heat. Stir in flour to make a roux, cook while stirring until the roux is a med. brown, about 10 min. Gradually whisk in a bi¥ of the tomato mixtures that no clumps form. Stir in the rest of the tomato mixture. Season with s & p & sugar to taste.

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