Autumn Tomato Soup

AutumnTomatoSoup-JennyFord

Fall is in the air, and it always puts me in the mood for delicious homemade tomato soup. Ask anyone who knows me well, and they will agree that I ALL things tomato!  My garden is always bursting with tomatoes! My family loves this tasty tomato soup. I like to serve it with grilled cheese sandwiches or breadsticks.

**Recipe featured at Bake-aholic here.

Here is my recipe.

1 tablespoon extra virgin olive oil
2 tablespoons flour
1 onion, chopped
2-3 ribs celery, chopped
3 carrots, chopped
1 clove garlic, minced
1 bay leaf
1/2 cup tomato paste
16 oz diced tomatoes
24 oz vegetable broth
1/3 cup milk
2 tablespoons sugar
2 tablespoons apple cider vinegar
salt and pepper to taste

Heat olive oil in a large stock pot. Add flour and cook, whisking constantly, until it just starts to color.  Add the onion, celery, carrots and garlic. Stir occasionally until they cook through (about 5 minutes).  Add the bay leaf and tomato paste. Stir and cook for about 1 minute. Add the diced tomatoes and broth. Simmer and stir occasionally for 10 minutes.  Add the milk.  Working in batches, puree the soup in a blender. Be careful to not fill the blender more than halfway full.  In a separate saucepan, combine the sugar and vinegar over medium heat. Bring to a boil, stirring occasionally, until the vinegar has reduced and the mixture is syrupy. Add to the soup.  Season with salt and pepper.

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Try my Step by Step 2  below. It’s the 2nd one in my Step by Step aerobics series. My participants love it! Let me know what you think.

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