VGC Tomato Soup
This is the tomato soup recipe we make at work, perfect for those fall chilly days. Makes a HUGE pot, so be sure to freeze some for an rainy day or invite some friends over for a Tomato Soup and Grilled Cheese party!
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Ingredients
- ¼ stick unsalted butter
- 2 medium carrots small dice
- 2 medium white onions small dice
- 6 stacks celery small dice
- 8 vine ripe tomatoes diced
- ½ fennel root sliced
- 2, 32- ounce cans chicken stock
- 1, 32- ounce can tomato juice
- 1 cup flour
- 1 stick butter melted
- half and half to taste and preferred texture
- salt and pepper to taste
- 1 teaspoon red pepper chili flakes
Instructions
- In a stock pot, melt butter and saute carrots, onions, and celery. After about 5 minutes, remove vegetables from pot and reserve.
- In the same stock pot, add tomatoes and sliced fennel; top with chicken stock and tomato juice. Simmer for 30 minutes.
- After 30 minutes, strain tomatoes and fennel, transferring back to a clean pot. Add sauted carrots, onions, and celery.
- In a small bowl, whisk together flour and butter until combined. Drizzle into tomato soup and whisk until thickened.
- Season with salt and pepper, as well as red pepper chili flakes. Before serving, whisk in half and half until desired consistency is achieved.