Wednesday, September 21, 2011

Creamy tomato soup

I found this recipe on Pinterest and decided I just had to try it. Like I said in my menu plan, fall is suddenly in the air, and I have been craving soup like crazy!
On Sunday I made this delicious tomato soup and I loved it so much that I wanted to share it! We had it with grilled cheese sandwiches. Why is it that tomato soup and grilled cheese go together so well?


4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
Pinch of black pepper
2 teaspoons white sugar, or to taste
2 tablespoons half and half (or, for a lower fat option, skim milk)

1) In a pot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. I added some basil, as well (we didn't have an onion!) Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture in a food processor until blended. Strain the soup through a mesh strainer and into a large bowl. Set aside. Discard the tomatoes that were left in the strainer. (If, like me, you don't have a mesh strainer, you can skip this step, but it will be a little chunky, and you'll find the cloves in the soup!)

2) In a 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 stir in the rest. Add 2 teaspoons of white sugar and 2 tablespoons of half and half or skim milk. Stir. Season with salt and pepper, adjust to taste. Turn of your heat and pour the soup into serving bowls.

This recipe served 4, for us, but I didn't measure it, so I guess it depends on the size of your bowls!
And that's it! Super easy and super yummy!

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