I generally make soups in large quantities to freeze for future meals. For this one, I used tomatoes from our garden that I had frozen. I used about 18 lbs. of tomatoes, cored, peeled and diced them. Depending on type of tomatoes used, the skins can cause bitterness. I added about 8 cups of homemade chicken stock that had been reduced and 6 cups of water. I added 2 large onions sliced, 16 cloves, about 1/4 cup of chopped garlic, 2 tbsp. sea salt, 4 tbsp. sugar (sugar cuts the acidity of the tomatoes), and 4 tbsp. of Braggs Apple Cider Vinegar. I didn't have fresh basil on hand, so I added about 3 tbsp. of dried after the mixture started boiling. I let the mixture boil gently for about 45 minutes to completely soften the onions and garlic. Then used an immersion blender to blend everything. I had 2 cups of whipping cream that would soon go bad. So I mixed it in after the blending. I mixed the roux in a separate pot using garbanzo bean flour and all-purpose estimating about 6 times the recipe, and followed the recipe instructions. The resulting soup was wonderful. This is a recipe that would be difficult to mess up if only using the ingredient quantities as a guideline. I seldom accurately measure anything, except in bread baking, and go primarily on appearance and taste. This is a good basic recipe. If you are a new cook, the recipe as-is is great. If you are experienced, the measurements are not so important as the look and taste. Rice can be added for tomato rice soup.
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I generally make soups in large quantities to freeze for future meals. For this one, I used...