Garden Fresh Tomato Soup

Ingredients

4 cups chopped fresh tomatoes (I used 3 different varieties from our garden.)

1 sliced whole onion (I used 1/2 red onion.)

4 whole garlic cloves

2 cups chicken broth

2 tablespoons butter (I added directly to soup.)

2 tablespoons all-purpose flour (Did not use. Consistency was as desired.)

1 teaspoon salt

2 teaspoons white sugar, or to taste

In a large kettle, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. (I also added 1 T. fresh cilantro.)
Remove from heat. Cool slightly.
In 1 to 2 cup portions, add mixture to blender. I leave the lid insert off to release the steam. (Place towel or hand over hole to avoid splatter.)
Blend. Pour into a glass container. Continue until all mixture blended.
If you are going to thicken the mixture, 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.
Season with sugar and salt, and adjust to taste.

September 2021.