Recipe — Garden Fresh Tomato Soup

Fresh tomatoes from the Be Wise Ranch

We visited Be Wise Ranch in the San Pasqual Valley this week.  We’ll be featuring their CSA farm in Season 2 of A Growing Passion.  Sandra Broussard, who manages daily operations at Be Wise gave Nan and I some of their gorgeous heirloom tomatoes that are peaking this month.  With the weather approaching 90 degrees this week, the first thing I thought to do was make tomato soup!  Really!  Once you try this recipe you’ll never have too many tomatoes!

Ingredients

3 tbsp olive oil

1 whole onion sliced

4 cloves garlic

4 cups chopped fresh tomatoes

4 whole cloves

2 cups of chicken or vegetable broth or water

3 tbsp fresh basil

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

½ teaspoon pepper

1 teaspoon sugar or to taste

2 tbsp balsamic vinegar

1/8 teaspoon cayenne pepper

1 cup heavy cream or buttermilk

Directions

In a stockpot, over medium heat, heat oil and sauté onion and garlic until onion is clear.  Add tomatoes, cloves, and broth.  Bring to a boil and simmer about 20 minutes to blend the flavors.  Let cool for 20 minutes.  Chop basil and add it to the tomato mixture.  Puree the mixture with a blender or immersion blender.

In a shallow skillet melt the butter over medium heat.  Stir in the flour to make a roux, cooking until the roux is medium brown.  Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir the roux into the tomato mixture in the stockpot.  Season with sugar and salt to taste.  Add balsamic vinegar, cayenne pepper, and milk for a zesty, creamy texture.