Fresh Cream of Tomato Soup

Ingredients

  • 3 lbs of ripe tomatoes (4 cups pureed)
  • 1 clove garlic, minced
  • 3 shallots, minced
  • 5 tbs unsalted butter, divided
  • 2 cloves
  • 1 bay leaf
  • pinch of rosemary
  • pinch of thyme
  • 1/8 tsp baking soda
  • 4 tbsĀ flour
  • 3 cups milk
  • 2 tsp kosher salt
  • dash of black pepper
  • 1 tsp sugar
  • fresh parsley, chopped for garnish

Directions:

  • Peel and seed tomatoes then puree in a food processor.
  • Saute’ the garlic and shallots in 1 tbs of butter for 5 minutes.
  • Add pureed tomatoes, cloves, bay leaf, rosemary, thyme and baking soda. Simmer for 15 minutes.
  • In another sauce pan, melt remaining 4 tbs of butter. Add the flour and cook for about 2 minutes, stirring constantly until well combined and smooth.
  • Add the milk and continue to stir until well combined and smooth.
  • Add tomato mixture and stir until well blended.
  • Add salt and pepper and sugar, then taste for seasoning.
  • Garnish with fresh parsley and serve.

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