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 
Do you skin your tomatoes first, or pop ’em in skins and all? I have a handful of romas that will go bad before I can eat them, but there aren’t quite enough for a batch of sauce…soup will be good…with a grilled cheese sandwich on the side!
Ellen, I just cut off blemishes or bruises and then chop the tomatoes and throw them in the pot skin and all, but I know some people are bothered by the skins. This recipe makes two large bowls, or 4 small bowls of soup. Great with grilled cheese!
i will be trying this recipe. think the one last cherry tomato my son picked today will be enough? 😉 and yes, some things just go together… oreos and milk. tomato soup and grilled cheese. yum!
I am ready to give it a go! Skins and all! 🙂
Hazzah! Hope it turns out great.
iMadeItSo, one cherry tomato might make for a small bowlful Probably tomatoes are still available at the farmer’s market. Yes, some foods are made for each other, aren’t they?