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Choose fresh, ripe tomatoes from your garden or from the market. I like to use plum tomatoes but I think any tomato will work.
Wash and chop the tomatoes to measure 6-cups. Chop onion and garlic, if using.
Toss in cloves (the spice kind of cloves).
Homemade Garden Fresh Tomato Soup
- 8 cups chopped fresh tomatoes
- 2 small onions, sliced
- 8 whole cloves (spice cloves)
- 8 whole garlic cloves (optional – see note)
- 4 cups chicken broth
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1/2 teaspoon salt (or to taste)
- 4 teaspoons white sugar
In a Dutch oven or stockpot, over medium heat, combine the tomatoes, onion, cloves (spice cloves) and chicken broth. Bring to a boil, and gently boil for about 30 minutes.
Remove from heat and carefully pour the hot tomato mixture into a food mill sitting in a large bowl or pot. Turn back and forth until all of the liquid runs through the mixture through the food mill; discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
The original recipe was a little confusing at first, at least to me. It called for cloves and I assumed it meant garlic cloves and so that is how I made it. We loved the soup. I think it actually calls for the little brown spiky spice sometimes used on baked hams. I made a second batch of soup using the spice cloves and just a few cloves of garlic. Honestly, the soup is great either way.
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