INGREDIENTS

• 12 ripe tomatoes, peeled, seeds removed.
• 3 medium red onions, chopped
• 2 large cloves garlic, minced
• 2 tablespoons olive oil
• 6 tablespoons butter
• 5 tablespoons flour
• 6 cups hot chicken broth
• 1 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon thyme
• 1/4 cup basil leaves

DIRECTIONS

1. In large soup kettle, melt butter with oil. Saute onion and garlic until transparent.
2. Meanwhile, peel and remove seeds. Set aside in large bowl.
3. Add flour to onions and cook stirring 1 minute.
4. Add tomatoes, stirring constantly so bottom does not burn. Add chicken stock. Add salt, pepper and dried herbs.
5. Cover and simmer 30 minutes.
6. Add basil, simmer 10 more minutes.
7. Cool then puree leaving a few tomatoes chunky.

Freezing:  This soup freezes very well, a great way to use up the end of season tomatoes.

Yield: 8-10 servings