Friday, September 3, 2010

Garden Fresh Tomato Soup

The original recipe for this can be found here. I mostly followed the recipe, but upped the onion, omitteed cloves, changed up the cooking method, and never bothered to measure my tomatoes.

Garden Fresh Tomato Soup
Based on a Recipe from

About 4 cups chopped fresh tomatoes (I used a mixture of yellow plum and roma)
1/4 of a small yellow onion, sliced
2 Tbsp butter
2 Tbsp flour
2 cups chicken broth
salt to taste
sugar to taste (up to 2 tsp)

In a medium pot cook tomatoes and onions on medium high heat to slightly wilt and roast. Stir in butter and flour to form a roux- let cook and bubble until thickened. Stir in 2 cups chicken broth, vigorously, scraping up bits from the bottom of the pan. Let simmer 20 minutes, and puree with a stick blender.

Pour soup through a wire mesh strainer into serving bowl (to strain out any large chunks of tomato skin) and season to taste with salt and suger. I didn't use any extra salt, as my broth was from bullion powder and already quite salty.
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