Prepper Garden Fresh Tomato Soup
For the Snowed in challenge I decided to make tomato soup from Cherry Tomatoes in my garden with broth made from bones in my freezer. I make broth with an Instant Pot, but it's another recipe. You can use canned broth if you want, but the idea was to make a meal without going to the grocery store.
Everything aside from the onions, salt, butter, flour and sugar came from my garden.
Chef’s notes
I made this soup from garden fresh tomatoes. The recipe calls for 4 cups of tomatos but I actually made a batch with 14 cups of tomatos.
Details
- ⏲️ Prep time: 1 hour
- 🍳 Cook time: 1 hour
- 🍽️ Servings: 6
Ingredients
- 4 cups of tomatoes from the garden, chopped in half.
- 2 cups of chicken broth
- 1 small onion
- 4 cloves of garlic
- 2 tablespoons of all purpose flour
- 2 teaspoons of sugar
- 1 teaspoon of salt
Directions
- combine tomatoes, broth, chicken, garlic cloves, and onion into a stockpot.
- Bring to a boil. let simmer for 1 hour.
- Remove from heat. Add the mixture to a collander and strain the liquid to a bowl or separate stock pot. Squeeze the juice with a ladle. You can also use a food mill, but I don’t have one.
- Clean the original stock pot
- Melt the butter over a medium heat. wisk to prevent burning.
- Add the flour and whisk constantly to make a roux.
- Add a cup of the liquid you set aside. Whisknit in to prevent clumps.
- Add the rest of the liquid and stir it in.
- Season we with salt and sugar to taste.
- Serve with a grilled cheese sandwich
testing a comment from notestack.com