I planted three tomato plants this year thinking we'd have just enough tomato for the one person in our house who actually likes fresh tomatoes (me.) One plant died for some unknown reason just as fruits were starting to ripen. The second, a cherry tomato plant, didn't start to give us ripe tomatoes until mid-August, which is when I discovered that Little M LOVES cherry tomatoes. Up until this week, I hadn't eaten more than a half dozen cherry tomatoes total, whereas Little M has had a dozen at day at least!
My one remaining brandywine plant was giving me just enough fruit to have plenty of BLTs and an occasional grilled cheese with tomato sandwich or two - one for me and one for Little M. When S's parents gave us a bag full of tomatoes last weekend from their super prolific plants, I definitely didn't have enough bacon to eat them all BLT style. So I decided to give tomato soup a shot.
Which is nuts since I loathe cooked tomatoes.
But not anymore. This soup was really good! I think it's the sugar, it cut the acidity in the tomatoes and the whole thing was just creamy goodness. Which I served with grilled cheese. Of course.
Fresh Garden Tomato Soup
64oz fresh tomatoes, chopped
1T olive oil
2 medium onions, sliced
4 cloves garlic, chopped
10 whole cloves
4 cups low-sodium chicken broth
1/4c. all-purpose flour
1 c. whole milk or fat-free half and half
2t. salt, to taste
1-2 T sugar, to taste
1. Combine milk and cornstarch in a bowl, mix well and set aside
2. In a large soup pot sautee onions and garlic in the olive oil
3. Add tomatoes and cloves, cook for 10 minutes
4. Add chicken broth, bring to a boil and then simmer for 30 minutes
5. Ladle tomato mixture into a food mill and process to remove skins. Discard skins and set aside tomato mixture
6. In the soup pot melt butter. Add flour and cook, stirring continuously until it's a golden roux
7. Slowly ladle tomato mixture back into the pot, stirring after each addition to keep lumps from forming
8. Add milk/cornstarch mixture slowly while stirring continuously
9. Season with salt to taste
10. Add sugar to taste - it should cut the "acidic" taste of the tomatoes
11. Serve hot, freeze leftovers