Garden Fresh Tomato Soup
1 tbls Olive Oil
1 tbls butter
1 onion, coarsely chopped
1 tsp minced garlic
1 tbls flour
4 cups fresh tomatoes, coarsely chopped (about 2 pounds)
1 ½ cups vegetable broth
1 tsp sugar
2 bay leaves
1 teaspoon dried basil
¾ tsp salt
⅛ tsp pepper
Warm the oil and butter in a large soup pot over medium heat. Add onion and garlic
And cook until soft but not browned, 5 to 7 minutes. Stir in flour and cook for 1 minute.
Add tomatoes, vegetable broth, sugar, bay leaves, basil, salt and pepper. Cover and simmer for 15 minutes, skimming off and discarding any foam from the surface. Remove bay leaves.
4 servings, 110 calories per serving
Hack: Put serving sized leftover portions in freezer bag or container and store in freezer for future use.