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 tbs 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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