tomato soup, made with fresh tomatoes

I know I’ve already posted a tomato soup recipe, but that one used canned tomatoes. This one uses fresh tomatoes.

It’s completely different.

Actually, it’s not, but it’s nice to think it would be. And currently, my garden is bursting with fresh tomatoes. I may post about my first foray into canning in the next few weeks, but in the meantime, my every meal revolves around tomatoes. Cherry tomatoes are halved and sauteed to go into tomato-basil pasta, or diced, mixed with olive oil and basil, and spooned onto toast for cool bruschetta. Larger tomatoes are sliced and eaten raw or roasted to top a pizza. Green tomatoes are chopped fine and mixed into guacamole. Several pounds of tomatoes were exported to Mississippi and dropped with my grandparents, where they were sliced onto homemade doughburgers. And last week, 5 or 6 ripe tomatoes were sliced, diced, tossed in a pot, and blended into spicy tomato soup.

I know soup isn’t a summer food, but it had rained for the first time in months so it was an unseasonably cool 87 degrees outside! Bookmark this and make it in November, ok?

Tomato Soup with Fresh Tomatoes
Adapted from Allrecipes.com

Note: The original recipe called for processing the soup in a food mill. If you own one, do that. I don’t, so I used an immersion blender. Some of the reviewers strained the soup through a fine-mesh strainer for a smoother texture. I don’t mind my soup a little chunky, so I also skipped this step, but feel free to go for it!

You will need:
4 c. diced tomatoes
1 quarter onion, diced
1/2 celery stalk, diced
2 cloves garlic, minced
2 c. chicken broth
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
2 tsp. sugar
1-2 pinches red pepper flakes (optional)

Combine the tomatoes, onion, celery, garlic, and chicken broth in a large saucepan. Cook over medium heat about 20 minutes, stirring occasionally.  Using an immersion blender, blend the soup until smooth.

In a separate saucepan of similar size, melt the butter over medium heat. Add flour and cook, stirring constantly, to make a roux. When the roux is medium-brown, add a small amount of the soup and stir constantly to avoid lumps. Add the soup in small batches to the roux, stirring constantly. Add the salt, sugar, and pepper. (I was unable to avoid lumps, so I just gave the soup another shot of the immersion blender. It was fine.)

Serve immediately garnished with basil, chives, grated cheese, or croutons, and alongside a grilled cheese sandwich or some cheddar-scallion biscuits.

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