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American · Soup
Fresh Tomato Soup
Bright, garden-fresh tomatoes shine in this silky soup, enriched with a simple butter-flour roux that gives it luxurious body without heaviness. Garlic and onion build a savory backbone while a touch of sugar balances the tomatoes' natural acidity. Perfect for lazy summer afternoons or a quick weeknight dinner that tastes like comfort in a bowl.
Prep time
5 minutes
Cook time
30 minutes
Total time
35 minutes
Servings
6
Ingredients
- 4 cups chopped fresh tomatoes
- 2 cups chicken broth
- 4 cloves garlic
- 1 large onion slice
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 tsp white sugar, or to taste
- 1 tsp salt, or to taste
Instructions
- Combine tomatoes, chicken broth, garlic cloves, and onion slice in a stockpot over medium heat. Bring to a boil, and gently simmer for about 20 minutes to blend flavors.
- Remove from heat and run the mixture through a food mill into a large bowl or pan. Discard any solids left in the food mill.
- Melt butter over medium heat in the now-empty stockpot. Stir in flour to make a roux, cooking and whisking constantly until the mixture turns medium brown.
- Gradually whisk in a bit of the tomato mixture to prevent lumps from forming, then stir in the rest.
- Season with sugar and salt to taste.
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