Tomato season is in full swing and tomato soup is one of my favorites. I found a good recipe which of course I had to “doctor up” to suit my taste buds. Here it is:
Tomato Soup with Garden Fresh Tomatoes
2 tablespoons of olive oil (for sauteing)
4 cups of chopped fresh tomatoes
1 onion chopped
4 garlic cloves chopped (let chopped cloves sit for 15 minutes before cooking)
2 cups chicken broth
Spices: 1 tbls. Cumin, 1 1/2 teas. Turmeric, 1 1/2 teas. Ginger, 1 teas. salt, Optional: sugar to taste, fresh basil, dash of hot sauce.
2 tablespoons butter
2 tablespoons All-purpose flour (I use King Arthur flour)
- In a 3 quart stock pot, heat the olive oil over medium heat. Stir in the onions and saute until softened (about 5 minutes). Place the lid on top of the pot and only remove to stir the onions. Remove the lid from the pot and add the cumin, turmeric and ginger and stir for about 1 to 2 minutes. Add the garlic and stir for another minute. Add chicken broth and tomatoes. With the pot covered, bring to a boil and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and either run mixture through a food mill into a large bowl or pan and discard any stuff left over in the food mill OR use an emulsion blender or heavy duty blender on the mixture. I use the Blendtec as this will fully chop the tomato skins and seeds.
- In shallow pan or small pot, 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 add the roux to the soup which should be back in the stock pot. Stir the mixture to incorporate the roux in with the soup. Season with salt, sugar (if needed), fresh basil, and/or hot sauce.
I give this 5 Yums.