Ingredients
- 1 large yellow onion, small dice
- 8 cloves fresh garlic, minced
- 1 stick butter (4oz)
- 1 cup all purpose flour
- 3T ground cumin
- salt & pepper to taste
- dash red pepper flakes
- hot sauce and Worcestershire sauce to taste
- 1 quart chicken stock
- 6lb 6oz can of diced tomatoes in juice
- 2 cups heavy cream
Preparation
- In 2 gallon soup pot, saute onion and garlic over medium heat with butter until onion is tender
- Add cumin and continue cooking for another 30 seconds to "wake up" cumin
- Reduce heat to low, then add flour and mix until combined with butter
- Add chicken stock and whisk vigorously until combined and no lumps remain
- Add tomatoes, salt, pepper, hot sauce, Worcestershire sauce, and red pepper flakes
- Continue cooking on low heat, whisking occasionally
- Cook on low for approximately one hour, then add heavy cream to finish
Comments
- Recipe makes roughly five quarts of soup
- Prep time is about 15 minutes, cook time is around 1 hour
- This soup can be pureed if desired, but like it with chunks of tomato myself
- This is the standard way we prepare this soup, but occasionally we will cook wild rice in it as well; also is great to spice it up and throw a chilies in if you want more heat
- Depending on the brand of tomatoes and juice content, it could end a little thicker or thinner, but can be adjusted by cooking time and amount of heavy cream.
- I sometimes use half and half instead of cream if I make it to thick, something to keep in mind
- Enjoy!
For many more recipes and video tutorials, CLICK HERE!
