Fresh Tomato Soup

Name: Fresh Tomato Soup
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 6 beefsteak tomatoes, seeded and chopped; 4 plum tomatoes, chopped; 12 teaspoon dried basil; 12 teaspoon dried thyme; 1 teaspoon salt; 2 cups vegetable stock; 18 teaspoon white pepper; 2 tablespoons butter; 2 tablespoons flour; 12 teaspoon orange zest; fresh basil (to garnish)

14 ingredients

9 steps

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
6 beefsteak tomatoes, seeded and chopped
4 plum tomatoes, chopped
12 teaspoon dried basil
12 teaspoon dried thyme
1 teaspoon salt
2 cups vegetable stock
18 teaspoon white pepper
2 tablespoons butter
2 tablespoons flour
12 teaspoon orange zest
fresh basil (to garnish)

Directions

1

In a heavy saucepan, heat oil and cook onions and garlic until tender.
2

Add tomatoes, herbs, stock, pepper and simmer 20 minutes.
3

If desired, strain through a mesh strainer.
4

In a clean saucepan, melt butter and add flour; cook 2-3 minutes to create a roux.
5

Add 1/2 cup of the tomato mixture to the roux and cook, while stirring, until thickened.
6

Add remaining tomato mixture and cook, stirring with a whisk, until hot and slightly thickened.
7

Stir in orange zest and serve garnished with fresh basil.
8

Variation: Omit stock and add milk during the roux phase.
9

Add 2 tablespoons sherry with the orange zest.