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Mike's Tomato Soup

Course: Soup
Cuisine: American

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.