Fresh and simple. This recipe was made with the tomatoes and tomato juice I jarred fresh from our garden. Because of that, this soup was fulfilling on a number of levels. You can substitute canned tomatoes, of course.
4 Cups Chopped Fresh Tomatoes
2 Cups Tomato Sauce
1 Slice Onion
4 Whole Cloves
1 Cup Chicken Broth
1/2 Cup Cooking Sherry
4 Tablespoons Butter
4 Tablespoons All-Purpose Flour
2 Teaspoon Salt
1 Tbsp White Sugar, or To Taste
2 Teaspoon Fresh Ground Pepper
In a stockpot, over medium-high heat, bring the chicken broth and sherry to a boil.
Reduce heat to medium and add the tomatoes, onion, cloves.
Return 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 (I used my Kitchenaid for this process)
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 sugar and salt, and adjust to taste.
Note: The cloves add a distinct flavor that can be omitted for a more classic tasting soup.