Garden Fresh Tomato Soup

 

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.

Puree in batches using blender or food processor until smooth and return to pot to keep warm.  Add additional sugar or salt before serving, if desired.

 

4 servings, 110 calories per serving


Hack: 
Put serving sized leftover portions in freezer bag or container and store in freezer for future use.

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