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Garden Fresh Tomato Soup

Reviewed: Oct. 1, 2012
Excellent Basic Recipe!!! I tweaked it a bit, however, after reading many reviews. I did saute one small chopped onion along with 3-4 garlic cloves before adding 5 cups of tomatoes that I had previously blanched for 30 seconds in hot water and immediately bathed them in ice in order to skin them, and then de-seeded/de-membraned the tomatoes. After I added 3-4 cups of broth, I boiled for 20 then cooled, added 2 tablespoons of basil ribbons and blended till smooth. I used 4 tablespoons each of butter and flour for the roux, used less salt, more pepper, and after the roux was made I added about 1/2 a pint of heavy cream to it. Then I added the tomatoes, and a pinch or 2 of clove powder. My man said that was the BEST tomato soup he had ever had in his life. He told me about 10 times!!! Serve with sourdough grilled cheese and salad.... Heaven!
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