Sunday, September 26, 2010

The Best Homemade Tomato Soup

Sometimes I have technical difficulties when taking pictures of food. A photographer I am not. I am limited by an ordinary camera and my apartment's general poor lighting. Still, I do make an effort to capture an image of the food I make, although it often fails to convey the goodness thereof.

The deliciousness of this tomato soup could not be capture by a photo. It bears no resemblance to the Campbell's soup version. It is the perfect texture and boasts an awesome flavor that far outshines its humble appearance. I call it a perfect way to use up the last of summer's tomato crop. You can also freeze those tomatoes and they will work in this recipe equally well.

Note: This recipe is dairy-free, and if you substitute vegetable broth, it could be made to be vegetarian.

Garden Fresh Tomato Soup

4 c. chopped fresh tomatoes
1/2 c. chopped onion
4 springs fresh thyme
1/2 tsp. dried basil
2 c. chicken broth
2 T. butter
2 T. all-purpose flour
1 tsp. kosher salt
2 tsp. white sugar

In a stockpot, over medium heat, combine the tomatoes, onion, spices and broth. Bring to a boil, and gently boil for about 20 minutes to blend the flavors. Remove from heat, remove thyme springs and discard. Blend mixture in blender or with an immersion blender.

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.

1 comment:

  1. Oh awesome, a tomato recipe! Ours have just come in because of the hot spell this past week and we've got tomatoes coming out our ears! Our Cherokee tomatoes have a purplish color so the soup may be a la Barney, but who cares?

    I'm going to make a bunch and stock up our freezer!


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