|Nutritional Guidelines (per serving)|
|Servings: 8 bowls (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When your garden is overflowing with fresh tomatoes, this is the soup to make. Not only does this recipe showcase the sweet flavor of fresh tomatoes beautifully, it is also extremely versatile. You can make this soup with any fresh tomatoes you have, from cherry tomatoes to beefsteak tomatoes. By pureeing the soup, you don't need to seed or peel the tomatoes―everything just gets mixed in the blender―and you don't need any cream either.
- 6 cups fresh tomatoes (chopped, any kind)
- 1 medium onion (sliced)
- 3 cloves garlic (minced)
- 1 quart vegetable broth (or chicken broth)
- Dash kosher salt (or to taste)
- Dash freshly-ground black pepper (or to taste)
- 2 tablespoons butter
- 2 tablespoons flour
- 3 to 4 tablespoons balsamic vinegar
- 1 to 3 teaspoons sugar
Place tomatoes, onions, garlic and broth in a large soup pot. Bring to a boil over medium-high heat, then reduce heat to medium, and let simmer 20 minutes until the tomatoes burst and the onions and garlic are soft. Season with salt and pepper.
Transfer mixture in batches to a blender, and puree until smooth (I use my Vita-Mix Blender (compare prices), which I love, but it is pricey.)
Heat butter in another large soup pot over medium heat. Add flour, whisking until mixture turns golden brown. Season with salt and pepper.
Whisk the pureed tomato soup into butter-flour roux. Stir balsamic vinegar and sugar into the soup. Heat until tomato soup thickens. Taste, and adjust seasonings (add more salt, pepper, vinegar and/or sugar, as needed).
Ladle the soup into bowls, and serve, garnished with chopped fresh basil. Or let the soup cool completely, and transfer to freezer-safe containers to freeze.