I can proudly say I did not have to cook this soup. My stepdaughter said she was in the mood for tomato soup and grilled cheese. So she started Googling. Together (notice I learned my lesson) we picked out and modified a recipe. Here’s what we came up with.
This soup begs for additions. Sprinkle in fresh basil or thyme. Top with cheese or croutons. Whatever you do, enjoy it thoroughly knowing exactly what it contains.
- 5 very ripe tomatoes, seeded and roughly chopped
- 1 large onion, sliced thinly
- 2 cloves of garlic minced
- 2 cups chicken stock or broth
- 2 TBSP butter
- 2 TBSP flour
- 1 TSP salt
- about 2 tsp sugar (this can be adjusted to suit your taste)
- fresh ground pepper to taste
In a heavy pot add the tomatoes, chicken stock, and onions. Bring to a boil and simmer until tender, about twenty minutes. Stir occasionally while the soup is heating.
Use a blender or food mill to process the tomato mixture and set aside.
In the original stock pot, melt the butter over medium heat. Whisk in the 2 TBSP of flour. That’s right friends and neighbors, we’re making a roux. Whisk gently until the roux is a light to medium brown. This ensures there is no floury taste.
Very slowly, while stirring continuously add the tomato mixture to the roux. Stir between additions until it is smooth with no lumps. Once all of the tomato mixture has been combined, add the salt, sugar, and pepper. Serve and garnish just as you would the canned stuff.
You can freeze this soup. Make sure you leave some room for expansion and be aware that it may need a brisk whisking after thawing.