Garden Fresh Tomato Soup

Garden Fresh Tomato Soup

• 6-8 fresh tomatoes, stems removed, cut into quarters
• 4 garlic cloves, smashed
• 8 fresh basil leaves, roughly chopped
• 8 thyme sprigs
• 1 dried bay leaf
• 1 1/2-inch slice of a large sweet onion, roughly chopped
• 4 whole cloves
• 1/2 teaspoon sweet curry
• 1 teaspoon Kosher salt
• Freshly ground pepper
• 2 cups chicken stock
• 2 tablespoons butter
• 2 tablespoons gluten free flour

Directions

1. Place all ingredients except the butter and flour in a large saucepan. Stir to combine, cover and bring to a boil. Reduce to a slow boil and cook for 20 minutes. Pour everything (Carefully!) into a food mill over a large bowl and process until only solids are left in the mill. Throw away what&39;s left in the food mill. (If you don&39;t have a food mill, peel your tomatoes first by boiling them for about 45 seconds then removing the skin. Use an immersion blender to puree the soup.)
2. Melt the butter in the same saucepan, and gradually whisk in the flour to make a roue. Add a cup of the soup to the roue and whisk until smooth. Add the rest of the soup and stir together.