Garden Tomato Soup
a great way to use some of your garden tomatoes.
Equipment
- 1 food mill optional but works great
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 large white onion finely chopped
- 1 large garlic clove minced
- 2 tablespoons flour
- 3 cups chicken broth
- 5-6 large tomatoes peeled and seeded
- 1½ teaspoons sugar
- 1 sprig fresh thyme or 1 tsp dried
- Kosher salt and black pepper to taste
Instructions
- In a 5 or 6 quart Dutch oven, heat the oil and butter over medium heat until the butter melts. Add the onion a cook till soft, add garlic cook another minute. Add the flour and stir to coat the onion and garlic.
- Add the broth, tomatoes, sugar, thyme, and ¼ tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring, making sure the flour doesn't stick to the bottom of the pan. Cover and reduce heat to low, simmer 40 minutes. If using sprig of thyme, remove. Let it cool slightly and then puree in batches in a blender or food processor. Rinse the pot and return the soup; season with salt and pepper. Serve warm. Garnish as desired.