Fall is here and my favorite comfort food is in demand with the chilly temperatures, Soup! I love a warm soup, no matter the season. They are simple, warm, and are served in one dish. But with the harvest of tomatoes I had enough to make a small batch of tomato soup with the tomatoes I had left over from my tomato sauce.
I love tomato soup! It’s creamy and rich, and full of flavor. You can make your tomato soup with whatever flavors you like. You can be bold and add spices to punch up the flavor, or keep it simple with a few herbs and cream. The process is pretty simple really.
Garden Tomato Soup
- 4 cups chopped fresh tomatoes
- 2 small onion, diced
- 4 whole cloves or 1 tsp ground
- 2 cups chicken broth
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 2 tbsp dried basil, or 1 tsp of fresh basil finely chopped
- 2 tsp sugar
- 1/4 cup whipping cream
In a stockpot, over medium heat, combine the tomatoes, onion, cloves, and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and blend in a blender in batches. You can use a food mill if you have one, and just run the mixture through the mill into a bowl. Discard any stuff left over in the food mill.
In the stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is medium brown. Gradually whisk in the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Temper the whipping cream by adding a little of the hot soup to the cream, and whisk together. This helps the cream reach the same temperature as the soup, and prevents it from curdling in the soup. Adding the cream finishes the soup and makes it creamy, also adding a little flavor.
Use the harvest of garden vegetables from the summer to make your fall soups, or use them as starters to add to some early fall vegetables for more complex soups and stews. Whatever you choose, love your fresh foods and enjoy the season.