Big Fresh Tomato Soup
Crushing the tomatoes with a wooden spoon will hasten the mingling of the flavors.
Serves: 6Hands-on: 10 minutesTotal: 35 minutesDifficulty: Medium
- 10 vine-ripened tomatoes, quartered
- 1 cup vegetable broth
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 3 Tbsp. olive oil, divided
- 2 Tbsp. all-purpose flour
- 4 cups whole milk
- 1⁄2 tsp. salt
- 1⁄2 tsp. ground black pepper
- 3 Tbsp. lemon juice
- 1 Tbsp. chopped chives
- Put the tomatoes into a soup pot and crush them a bit with a wooden spoon. Add the broth and heat on medium.
- In another pan, heat 1 tablespoon oil and sauté the onion for 2 minutes on medium heat. Add the garlic and sauté for 2 more minutes. Add this mixture to the soup pot; bring to a boil, reduce to a simmer, and cook until the volume is reduced by about a third.
- In a medium saucepan, heat the remaining oil over medium heat and whisk in the flour a bit at a time; cook, whisking constantly, until the mixture is smooth and light brown in color. Reduce the heat to low and gradually add the milk (or half-and-half) to the saucepan. Cook it until it thickens a little; do not let it boil. Add the dairy mixture to the soup pot and stir thoroughly; simmer for about 10 minutes.
- Strain the soup through a sieve to remove the seeds. Allow it to cool slightly; then purée it in a food processor or blender.
- Reheat on low. Stir in salt, pepper, and lemon juice. Garnish with chives.