HOMEMADE TOMATO SOUP WITH REAL TOMATOES RECIPES

Steps:

• In a stockpot, 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.
• 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.

Steps:

• Set up an ice water bath: large bowl, lots of ice, a little water
• Place a strainer or colander in sink and bring a pot of water to a boil, 4 inches deep
• Using a paring knife, remove the core from the top of each tomato and score the bottom of the skin of the tomato with an X
• When water boils, gently place tomatoes in water and let them roll around 1 full minute
• Transfer the tomatoes to the ice bath using a spider or tongs
• Cool and peel tomatoes, letting them drain a bit as you work in the strainer
• Slice and chop the tomatoes and place in a bowl
• Heat a soup pot over low heat with 2 tablespoons EVOO, 2 turns of the pan
• Add the butter, and when it melts into oil, add Vidalia onions and season with salt and pepper
• Do not let the onions brown
• Let them sweat 10 to 15 minutes and add 1 cup water to onions, raise heat to medium-high, and let the water absorb and cook the onions to absolute mush
• Add tomatoes, basil and stock and cook at medium boil 20 minutes to break down tomatoes
• Remove basil stem and puree the soup using an immersion blender or transfer to food processor or high-power blender and puree, then return to pot
• Simmer gently over lowest heat until ready to serve
• Top with a few small leaves of torn basil