Ingredients
Method
- Prepare the tomatoes: Blanch fresh tomatoes in boiling water for 30 seconds. Transfer the warm tomatoes to cold water to cool. Peel off the skins and trim away any blemishes. Quarter the tomatoes and remove the seeds. Place the tomatoes, all spices and herbs, and the bouillon cubes into a food processor bowl. Process until the mixture is smooth. Make the roux: Melt butter in a saucepan and whisk in the flour. Let it boil for one minute to remove the raw flour taste. Next, add milk to the pot. Cook and whisk until the mixture comes to a boil, then add the processed tomatoes. Heat the soup again after adding the tomatoes and adjust to your preference. If it is too thick, add more milk
Notes
Ingredient Flexibility: I often use frozen tomatoes straight from the freezer when heirlooms aren't in season, and they work perfectly fine here, saving the blanching step.
Roux Watch: When making the roux, I keep whisking that butter and flour for the full minute.
It makes all the difference for a smooth, lump-free soup base.
Make-
Ahead Magic: This soup's flavor deepens overnight.
I make the puree a day ahead and store it in the fridge, then just prepare the roux and combine when ready to serve.
Storage Tip: It keeps beautifully in the fridge for up to four days.
I find it thickens as it chills, so I always add a splash of milk when reheating to bring it back to the perfect creamy consistency.
Serving Suggestion: A swirl of good olive oil and a crack of black pepper on top is my favorite simple finish.
For a heartier meal, I'll add a grilled cheese sandwich for dipping.
Common Mistake: Don't skip seeding the tomatoes if using fresh.
I learned the hard way that leaving the seeds in can make the final soup a bit bitter.
Equipment Note: If you don't have a food processor, a standard blender works just as well for pureeing the tomato mixture.
Just be careful with the hot liquid.