Tomato Soup

By adventurefamily5

A small recipe... so double!!!

Ingredients

• Optional Additions:
• 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
• 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.

Preparation

Step 1

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.