I have always loved tomato soup, but never had the chance to enjoy a homemade version until now. WOW! This soup is so delicious and incredibly easy to make! I can't believe it has taken me so long to make this myself. I am now ruined for packaged tomato soup. Forever. I guess I always felt it had to be complicated, as though it required roasting tomatoes or peeling and seeding... but I was wrong! :) This recipe uses the entire tomato, skin and all. The hands-on time is very minimal and the result is amazing. I already can't wait to make this again and look forward to freezing tomatoes at the end of season to make this well into the fall.
6 C coarsely chopped tomatoes
1/2 large onion, chopped
5 garlic cloves, sliced in half
3 C broth (I used Imagine Low Sodium Chicken-free Broth)
1/4 C chopped fresh basil
3 Tbsp butter
3 Tbsp flour
1 1/2 tsp salt
1/2 tsp pepper
2 Tbsp sugar (more if desired)
- In a stockpot over medium heat, combine the tomatoes, onion, garlic, broth, and basil. Bring to a boil. Reduce heat and simmer for about 20 minutes. Remove from the heat and allow to cool enough to run through a blender. Process until smooth.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook until the roux begins to brown. Gradually mix in the tomato mixture trying to avoid lumps. Season with salt, pepper, and sugar to taste. Enjoy!
Adapted from Charlotte