“An excellent soup made from tomatoes fresh from the garden. I make two or three extra batches every fall and freeze some for the winter months.”
- 10 ripe tomatoes, chopped
- 3 medium onions, chopped (sweet onions are best)
- 2 tablespoons olive oil
- 6 tablespoons butter
- 5 tablespoons flour
- 1 cup boiling water
- 1 teaspoon fresh ground pepper
- 6 cups hot chicken broth
- 1 teaspoons salt
- 1/2 cup basil leaves
- In large soup kettle, melt butter with oil. Saute onion until transparent.
- Add flour and cook stirring 1 minute.
- Add tomatoes, stirring constantly so bottom does not burn. Add chicken stock. Add water and salt & pepper.
- Cover and simmer 30 minutes.
- Add basil.
- Cool then puree (I only puree partially, leaving a few tomatoes chunky).
Freezing: This soup freezes very well, a great way to use up the end of season tomatoes.
Yield: 6-8 servings