Tomato Soup

Ingredients

• 5 cups fresh tomatoes (12 roma tomatoes)

• 1 onion sliced

• 5 cloves of garlic smashed or minced

• 3 cups chicken broth

• 2 tbsp butter

• 2 tbsp flour

• 1 tsp salt

• 2 tsp sugar

Directions

1. Remove tomato stems, cut out stem spot, and cut a shallow X on the bottom of the tomato.

2. Fill a large bowl with ice water and set it aside.

3. Boil water in a large stockpot. Carefully lower tomatoes into the boiling water. Remove after 30 seconds (up to 2 minutes if tomatoes are refrigerated), or when the skin begins to peel back, and place them into the bowl of ice water.

4. Let the tomatoes sit in the ice bath for 5 minutes or until the peels shrivel and start to peel off.

5. Peel the skins off completely.

6. Pour water out of the stock pot and add tomatoes, onion, garlic, and broth over medium heat. Boil gently for 20 minutes.

7. Move to a glass bowl and puree using immersion blender.

8. 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.

9. Season with sugar and salt, and adjust to taste.

Credit: https://www.allrecipes.com/article/how-to-peel-tomatoes/

Credit: https://www.allrecipes.com/recipe/39544/garden-fresh-tomato-soup/