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“Having friends with gardens has distinct advantages and with it being just two of us, we could quickly get overrun if I did not love to cook. This soup is very sophisticated and I think would be great for a dinner party. It was so good I'm already looking forward to next year’s tomato crop - I'll never have too many now!!”
READY IN:
2hrs
SERVES:
18
YIELD:
4 Quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. In a stockpot, over medium heat Sauté chopped garlic in olive oil and then add the chopped onions and sauté until tender.
  2. 2. Add chopped tomatoes (with skin and seeds) and bring to a boil.
  3. 3. Add cloves herbs, aromatics honey, balsamic vinegar, cyan pepper and chicken broth and bring back to boil. Reduce heat and let simmer for about 20 minutes to blend all of the flavors;.
  4. 4. Puree with an immersion blender until smooth. Remove from heat and run the mixture through a food mill or fine mesh strainer into a large bowl, or pan. And discard the skins and any stuff left over.
  5. 5. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest bring back to a gentle boil to thicken. Season with sea salt, and fresh cracked black pepper and adjust to taste.

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