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Fresh Tomato Soup

“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.”

INGREDIENTS
  • 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
DIRECTIONS
  1. In large soup kettle, melt butter with oil. Saute onion until transparent.
  2. Add flour and cook stirring 1 minute.
  3. Add tomatoes, stirring constantly so bottom does not burn. Add chicken stock. Add water and salt & pepper.
  4. Cover and simmer 30 minutes.
  5. Add basil.
  6. 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

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