31 January, 2019
Mike’s Tomato Soup
Posted on : by : frederick.jaehnig
Mike's Tomato Soup
Ingredients
- 1 onion
- 2 stalks of celery
- 20 cloves of roasted garlic
- 1/2 pound butter
- 1/2 cup flour
- 6 cups chicken stock
- 1/2 cup sugar
- 2 oz white balsamic vinegar
- 1 #10 can of whole tomatoes with basil
- 4 pounds roasted tomatoes you may also substitute another can of tomatoes
- 1 cup heavy cream
- 1 pound grated parmigiana cheese
- Salt and pepper to taste.
Instructions
- Sweat onions, roasted garlic, and celery in butter for about 10 minutes. Do not brown veggies or butter. (Make sure to salt veggies a little at this point)
- Add flour, stir constantly for a few minutes to allow roux to cook.
- Add all ingredients, minus the cream and cheese.
- Allow everything to cook for about a half hour.
- Add in your cream and cook for an additional half our or until it reduces a little.
- Add cheese. Blend soup immediately until it is a nice creamy texture.
- Season with salt and pepper.
- Category: Side Dishes, Soup