Ingredients
Scale
- 2 28 oz cans of Whole Plum Tomatoes (or about 4 pounds of fresh tomatoes, peeled)
- 1 cup Chicken Broth
- ½ Small Onion (diced)
- ½ teaspoon Minced Garlic
- ¼ teaspoon Basil
- ¼ teaspoon Thyme
- 3 tablespoons Butter
- 2 tablespoons Flour
- Salt to taste
- Black Pepper to taste
Instructions
- Put all tomatoes into a blender and liquefy them.
- In a large pot, melt 1 tablespoon of butter over medium to medium low heat.
- Add ½ small diced onion and ½ teaspoon minced garlic to the pot.
- Saute the onions and garlic over medium to medium low heat for a few minutes. (you just want to sweat them a little)
- Add the liquefied tomatoes. If needed, strain out the seeds.
- Add ¼ teaspoon basil, ¼ teaspoon thyme, and one cup of chicken broth. Stir well.
- Bring the heat up to high and stir the soup occasionally as it comes to a boil.
- Once the soup boils turn the heat down to low and allow the soup to simmer, uncovered, for three hours, stirring every 15 to 30 minutes as needed.
- Allow the soup to cool a bit
- Blend the soup in order to incorporate the onions completely and make the soup very smooth. (Do this in small batches and be careful.
- In a separate saucepan melt 2 tablespoons of butter over medium to medium low heat.
- Add 2 tablespoons of flour to the butter. Whisk quickly to incorporate the flour and butter so that a light roux forms
- Continue whisking the roux until it darkens slightly and become a reddish light brown colour.
- Add a little bit of soup to the roux and whisk quickly
- Once that is incorporated add a little more and repeat the process.
- Add the rest of the soup to the roux mixture and mix well until completely mixed and smooth
- Add salt and black pepper to taste.
- If desired add milk or water to achieve the texture you want.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes