Tomato Soup

A small recipe... so double!!!

Tomato Soup
Tomato Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups chopped fresh tomatoes

  • 1

    slice onion

  • 2

    whole garlic cloves crushed

  • 2

    cups chicken broth

  • 2

    tablespoons butter

  • 2

    tablespoons all-purpose flour

  • 1

    teaspoon salt

  • 2

    teaspoons white sugar, or to taste

  • Optional Additions:

  • 1/2

    cup milk or half and half

  • 2

    (28 oz) cans of San Marzano Italian Peeled Tomatoes

  • bayleaf

  • Thyme

  • Oregano

  • recipe called for 4 cloves or 1/4 tsp

  • You can use a pinch of instant potatoes for thickener over the roux.

Directions

In a stockpot, over medium heat, combine the tomatoes, onion, garlic and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. ***Option is to saute garlic and onion before broth and tomatoes. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill. 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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