garden tomato soup
Due to a mix up of seedlings this spring, we had more cherry tomatoes plants than planned. Regular tomatoes will also work in this recipe. You might want to increase the broth by up to a cup since the cherry tomatoes yield more juice.
yield
6 serving(s)
prep time
20 Min
cook time
35 Min
method
Stove Top
Ingredients For garden tomato soup
-
8 ccherry tomatoes, cut in half
-
1large onion, finely chopped
-
4 clovegarlic, minced
-
1 tspolive oil
-
3 cchicken or beef broth (or combo of the two)
-
3 Tbspbutter
-
3 Tbspflour
-
1/2 Tbspred wine vinegar
-
1/2 tspblack pepper
-
1/8 tspcayenne pepper
-
1/2 tspsalt
-
1/2 tspsugar
-
1/2 chalf and half, fat-free
How To Make garden tomato soup
-
1In a large saucepan, saute onions and garlic in olive oil until onion softens. While doing so, cut up the tomatoes.
-
2Add tomatoes and broth to onions. Bring to boiling and simmer, uncovered, for about 20 minutes, until tomatoes are soft. Use a hand blender to further break down the tomatoes.
-
3Pour through a food mill or use a large strainer and a wooden spoon to separate out the seeds and remaining skins. Discard what remains in the strainer.
-
4In the same pan, melt the butter and whisk in the flour until smooth. Gradually stir in some of the tomato broth and mix to be sure no lumps form. Gradually add the rest of the tomato broth, stirring constantly so the thickening doesn't set in the bottom of the pan.
-
5Stir in the remainder of the seasonings and simmer until thickened. Add the half and half. Heat to desired temperature but not to boiling to avoid curdling.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT