How to Make Fresh Tomato Soup | Soup Recipe | Allrecipes.com

heavy cream

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💰Cheaper: milk + cornstarch

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Bring a large pot of water to a boil.

Cut a shallow X in the bottom of approximately 10 to 12 large tomatoes.

Drop the tomatoes a few at a time into the boiling water using a spider or slotted spoon.

Remove the tomatoes once the skin begins to peel after about 30 seconds.

Plunge them immediately into a large bowl of ice water to stop the cooking.

Once all the tomatoes are chilled, remove them from the ice water and peel them.

Slice each tomato in half and squeeze out the seeds to discard the seeds.

Chop enough tomatoes to yield 7 cups and add them into a stock pot along with 1 cup of finely chopped carrots and 3/4 cup of finely chopped onion.

Bring the vegetables to a boil over medium-high heat.

Reduce the heat to medium-low and simmer for 30 minutes.

Stir in 1 13.75 oz can of chicken broth.

Season with 1 tsp of sugar and 2 tsp of sea salt or to taste.

Melt 3 tbsp of butter in a small saucepan over medium-low heat.

Whisk in 3 tbsp of flour, whisking constantly until smooth and thick to make a roux.

Slowly whisk in 1 cup of 2% milk until the mixture is smooth.

Continue to cook, whisking constantly until the sauce is thickened for about 5 minutes.

Stir the sauce into the stock pot.

Season the soup with 2 tsp of dried basil or 2 tbsp of chopped fresh basil if available.

Stir in 1/2 tsp of celery salt, 1/2 tsp of ground black pepper, and 1/4 tsp of garlic powder.

Continue to simmer on low heat for about an hour, allowing it to reduce and thicken.

Cooking Techniques

Equipment Needed

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