Tomato Soup


To go along with my salad, I also made a simple tomato soup. It's very basic, and could be made richer with the addition of some milk or cream, some grated cheese (cheddar or a parm would be great). Serve with some nice fresh flax bread for a good quick meal.

4 cups chopped fresh tomatoes
1/2 onion sliced thin
3 whole cloves
2 cups chicken broth

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt (more or less depending on the stock and your taste)
2 teaspoons honey

In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat. Remove cloves. Run the mixture through a food mill into a large bowl, or pan. Or puree in blender or food processor (Carefully! Hot liquid!).

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 honey and salt, and adjust to taste.

Optional - After adjusting seasonings, you could add a touch of cream, or some grated cheese if desired.

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