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

Serves: 6

Ingredients

  • 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
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 3 Tbsp. lemon juice
  • 1 Tbsp. chopped chives

Directions

  • 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.

Recipe Information

Serves: 6

Ingredients

  • 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
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 3 Tbsp. lemon juice
  • 1 Tbsp. chopped chives

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat10g
Saturated Fat4g
Cholesterol20mg
Sodium230mg
Total Carbohydrate20g
Dietary Fiber2g
Sugars9g
Protein7g