Garden fresh tomato soup

    Garden fresh tomato soup

    (1202)
    9saves
    35min


    16 people made this

    About this recipe: Homemade tomato soup is simple and delicious, but it also helps you to use up a glut of home-grown tomatoes!

    Ingredients
    Serves: 6 

    • 725g fresh tomatoes, chopped
    • 1 onion, sliced
    • 4 whole cloves
    • 475ml chicken stock
    • 2 tablespoons butter
    • 2 tablespoons plain flour
    • 1 teaspoon salt
    • 2 teaspoons sugar, or to taste

    Method
    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken stock. Bring to the boil, and cook gently for about 20 minutes to blend all of the flavours. Remove from heat and run the mixture through a sieve or food mill into a large bowl, or saucepan. Discard anything left in the sieve or food mill.
    2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the sieved tomato mixture, so that no lumps form, then stir in the rest. Season with a little sugar and salt, and adjust to taste.
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    Reviews & ratings
    Average global rating:
    (1202)

    Reviews in English (1181)

    by
    3461

    This soup is absolutely delicious! Although, I must admit I made several changes - mostly based on previous reviews! I've made this several times and always double the recipe. I saute lots of chopped garlic in olive oil and then add the chopped onions (2 large) and saute until tender. I add chopped tomatoes (with skin and seeds) and bring to a boil. I then add the chicken stock and cook for about 20 minutes. I cool slightly and add fresh chopped basil (about 3 TBSP). I puree with a submergible blender (you can use a regular blender) and then add the roux as described in the recipe. I only add a half tsp sugar. In addition to the salt I add pepper to taste. I add 2 TBSP balsamic vinegar and about an 1/8 tsp cayenne pepper. I add 1 cup heavy cream. I've only made this soup with home grown tomatoes. Now that the season is over I'm going to try it with store bought or even canned tomatoes. This soup is very sophisticated and I think would be great for a dinner party. It was so good my Hubby wouldn't let me share it!! I'm already looking forward to next years tomato crop - I'll never have too many now!!  -  29 Oct 2005  (Review from Allrecipes US | Canada)

    by
    1415

    This recipe turned out excellent; the soup tasted so fresh and healthy. A few notes about this recipe. First, the recipe says "1 slice onion"; I treated this as though it said "1 sliced onion", and it worked out perfectly (I am sure this is what was intented). Also, as someone else noted, this recipe as it stands does not make enough soup. I doubled the recipe and it made enough for 5 people to have one medium sized bowl of soup each. At least double this recipe, if not triple it. Also, by substituting vegetable stock for chicken broth, this recipe is vegetarian-friendly. In addition, I made the following alterations: added 1 bay leaf, 1 tsp crushed garlic, 1 tsp cayenne pepper, 1/2 cup milk, 1 Tbsp oregano, 1 tsp thyme, pepper to taste. Delicious!  -  10 Sep 2003  (Review from Allrecipes US | Canada)

    by
    788

    I always get a kick out of the reviews that change a recipe so much that it is no longer anything near the original! Look, the whole point of this recipe is that it is uncomplicated. There are plenty of really good fancy-sassy tomato soup recipes to try, if that's what you want. But this soup sticks to a great principle: simple recipes are often the best. And the result is what tomato soup should taste like. Few additives and fresh, ripe tomatoes. Real tomato flavor. Don't change a thing and you will be rewarded.  -  04 Sep 2009  (Review from Allrecipes US | Canada)

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