Garden Fresh Tomato Soup
1 tbsp olive oil
1 tbsp butter
1 onion, coarsely chopped
1 tsp minced garlic
1 tbsp 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 a freezer bag or container and store them in the freezer for future use.
Hack: If you have leftover tomatoes that are becoming over-ripe, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date. No need to core, peel or seed ‘em…just toss ‘em right in. Run the puree through a mesh colander if you want to remove the seeds.
Hack: For more ways to deal with an overabundance of fresh tomatoes during the growing season, click here for advice for saving them for later use!