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Tomato: Summer Tomato Soup

Source of Recipe

Cook Now, Serve Later cookbook


List of Ingredients

2 tablespoons oil
2 large yellow onions, chopped
1 clove garlic, minced
1/4 cup flour
3 cups peeled and chopped fresh tomatoes
OR 28 ounces crushed tomatoes
2 cups chicken stock
1 teaspoon salt
1/4 teaspoon black pepper and ground allspice
1 1/2 cups orange juice
1 tablespoon grated orange rind
1/4 cup heavy cream


Recipe

Heat oil in large saucepan over moderate heat. Add onions and garlic, and saute until onion is soft, about 5 minutes. Blend in the flour a little at a time, and cook, stirring occasionally, for 3-5 minutes. Stir in tomatoes, chicken stock, salt, pepper and allspice; bring to a boil, stirring constantly.

Reduce the heat to low and simmer, covered, for 10-12 minutes. Cool slightly. Puree with hand blender. Transfer to large container with tight fitting lid. Stir in the orange juice, orange rind and cream. Chill for at least 4 hours. Can be refrigerated for up to 4 days. Ladle into soup bowls and garnish as desired. Makes 6 cups.