Tomato Soup

Makes 4 servings | Serving size: 1-1/2 cups

Ingredients

4 cups chopped fresh tomatoes (approximately 5 medium tomatoes)*
1 tablespoon oil, vegetable or olive
1 medium onion, chopped
1 tablespoon minced garlic
2 cups low-sodium chicken or vegetable broth
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1-2 teaspoons white sugar
½ cup 2% or whole milk (optional)

Directions

1. Wash tomatoes and cut into large pieces.
2. In a large pot, heat the oil over medium heat. Add the onion and sauté for 3-4 minutes or until translucent.
3. Add garlic and cook for 1 minute.
4. Add tomatoes and cook for 1-2 minutes.
5. Add broth and bring to a boil over high heat. Reduce heat to low and simmer for 15-20 minutes.
6. Remove from heat and puree soup with a blender or food mill until smooth. If using a blender, puree in batches and then put soup in a large bowl.
7. In the empty pot, melt butter over medium heat. Stir in flour to make a roux and stir until roux is a medium brown. Gradually whisk in a cup of the tomato mixture so that there are no lumps, then stir in the remainder of the puréed soup.
8. Season with sugar based on your taste.
9. If you want to make a creamy tomato soup, stir in milk and heat for 3-4 minutes.
10. Serve garnished with shaved parmesan cheese or croutons. This soup is great paired with your favorite sandwich. 

Notes

*Instead of fresh tomatoes, you can substitute whole, crushed, diced canned tomatoes, or frozen tomatoes.