Recipe by spatchcock
I found this on the web some time ago--I don't have the source. I've made it a couple of times and liked it...the cloves are a suprising ingredient, but they really make for a different-tasting take on tomato soup. Hope you like this!
Top Review by Wendy BF
This soup was really good and easy to make. I do not have a food mill, so I took out the cloves and put the mixture in a Vita-Mix blender on high. If you do this, is still contains all the seeds and skins ground up very fine, so cut back on the flour just a little. I didn't and my soup was very thick, but very good!
- 4 cups chopped fresh tomatoes
- 1 slice onion (I use Vidalia)
- 4 whole cloves
- 2 cups chicken broth (I use vegetable)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 2 teaspoons white sugar, to taste (I used less than 2 tsp)
Directions See How It's Made
- In a large pot, 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 and run the mixture through a food mill into a large bowl, or pan.
- Discard any stuff left over in the food mill.
- You can also strain this to remove the large pieces (I don't have a food mill.) In the now empty pot, 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.