Tomato Soup with Stock

Ingredients

• 4 cups Brown Soup Stock (Can substitute with beef or vegetable broth)
• 28 oz Canned Tomatoes (Diced or crushed)
• 0.5 teaspoon Peppercorns (Whole)
• 1 small Bay Leaf
• 3 Cloves (Whole)
• 3 sprigs Thyme (Fresh)
• 4 tablespoons Butter (Unsalted)
• 0.333 cup All-Purpose Flour
• 0.25 cup Onion (Diced)
• 0.25 cup Carrot (Diced)
• 0.25 cup Celery (Diced)
• 0.25 cup Raw Ham (Diced (optional))
• 1 teaspoon Salt (Or to taste)

Instructions

1. 1Dice the onion, carrot, celery, and raw ham (if using) into small, uniform pieces.
2. 2In a large pot or Dutch oven, melt the butter over medium heat. Add the flour and whisk constantly until a smooth paste forms. Cook for 2-3 minutes, stirring constantly, until the roux is lightly golden.
3. 3Add the diced onion, carrot, celery, and ham (if using) to the pot with the roux. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
4. 4Pour in the canned tomatoes and brown soup stock. Add the peppercorns, bay leaf, cloves, and thyme sprigs. Bring to a simmer.
5. 5Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld. Stir occasionally.
6. 6Remove the bay leaf, cloves, and thyme sprigs. Season with salt to taste. Serve hot.