It’s been a great season for tomatoes, but the crop is pretty much finished for the year. Yesterday, I picked the last of the ripe fruit and made them into tomato soup for our supper. I love this recipe. It is simple to make, and perfect for using up a bountiful harvest or blemished tomatoes. And it tastes delicious, full of sun-ripened goodness!
Easy Fresh Tomato Soup
4 cups of diced fresh tomatoes
1 small onion, chopped
garlic to taste
2 cups chicken broth
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
2 teaspoons sugar, or to taste
In a stockpot, combine the tomatoes, onion, garlic and chicken broth. Bring to a boil and simmer for 20 minutes. Remove from heat and blend. (I use a hand-held blender. Quick and easy.)
Melt the butter over medium heat and stir in the flour to make a roux, or paste. Gradually whisk in a bit of the tomato mixture so that no lumps form. Then stir the roux into the soup. Season with sugar and salt to taste. Enjoy!
Willow House Chronicles 