In case you needed ideas on what to do with all of the tomatoes you are harvesting right about now, here is a creamy tomato soup recipe that will take a good amount of tomatoes right off of your hands! You can make this batch and have enough soup to last you through the week, (We are a family of 4 1/2, plus I sent some with to the in laws, and we still have enough left over.) or half the recipe if it suits you better! Either way, Enjoy! Don't forget to serve it with a Garlicky Grilled Cheese Sandwich and a Cesar Salad!
INGREDIENTS
8 c. tomatoes, chopped
2 red onions, sliced
4 whole cloves
4 c. chicken broth
4 Tbsp butter
2 Tbsp all purpose flour
1 Tbsp Dijon mustard
1 tsp Worcestershire Sauce
2 tsp salt
4 tsp sugar
INSTRUCTIONS
In a stockpot over medium heat, combine the tomatoes, onion, cloves, and broth. Bring it to a boil, and gently simmer for about 20 minutes to combine all of the flavors. Remove from the heat and run the mixture through the blender, then pour it into a large bowl or pan.
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. Add Dijon mustard and Worcestershire sauce. Whisk until combined and thickened.Gradually whisk in some of the tomato mixture so that no lumps form, then stir in the rest. Season with sugar and salt and adjust it to taste.
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