Fresh from the Garden Tomato Soup

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Considering the number of tomato plants that I have growing this year, I would have thought that I would’ve gotten a lot more tomatoes than I did. As it turned out, a couple of them were disappointingly determinant, so they are finished for the year. I decided to put those tomatoes to different use than I have in years past by making fresh tomato soup. I had never had fresh tomato soup prior to making it on my own, and if you find yourself in the same situation, you must give this a try. Other than a bit of chopping, there is really not much to this, considering the fabulously fresh, complex, and tasty results. My advice to you would be to double this recipe. This won’t last long.

Fresh from the Garden Tomato Soup

4 c. chopped fresh tomatoes

2 Melissa’s shallots, chopped

4 whole cloves

2 c. chicken broth

2 T. butter

2 T. flour

1 t. salt

2 t. white sugar

1 T. balsamic vinegar

¼ c. heavy cream

In a stockpot, over medium heat, combine the tomatoes, shallots, cloves, and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat, cool for 15 minutes, and run the mixture through a food mill into a large bowl. Discard skins, seeds, and other disjecta membra.

In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is golden brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then whisk in the rest. Season with sugar, salt, and vinegar, to taste. Stir in heavy cream. Serve warm.

Makes 4 starter servings, or 2 luncheon servings. Can be doubled.