Mmm…Mmm…Good! This fresh tomato soup is the best I’ve ever had. With all the tomatoes in our garden this year, Hubby whipped up this killer tomato soup. If you don’t grow your own tomatoes, you can get them at your local farmer’s market or farm stands. The intense flavor of sun ripened tomatoes is really showcased in this recipe. I made grilled cheese sandwiches to to accompany this all American classic.
2 tablespoons olive oil / 1 onion, diced / 2 cloves garlic, minced / 8 large homegrown tomatoes, chopped / 1 teaspoon salt / 1/8 teaspoon white pepper / 2 cups chicken or vegetable stock / 2 tablespoons butter / 2 tablespoons flour / 1/2 teaspoon orange zest / 1 tablespoon minced fresh basil leaves / 1 teaspoon fresh thyme leaves
In a heavy saucepan, heat oil and cook onions and garlic until tender. Add tomatoes, salt, pepper, and stock, and simmer for 20 minutes. Strain soup through a fine strainer (I used a food mill).
In a clean saucepan, melt butter and add flour; cook and stir for 2 to 3 minutes. Add 1/2 cup of the tomato mixture; cook and stir until thickened. Add remaining tomato mixture and cook and stir with wire whisk until mixture is hot and slightly thickened. Stir in orange zest, basil, and thyme leaves, and serve. Serves 6. Enjoy!