Makes 4 servings | Serving size: 1-1/2 cups
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)
- Wash tomatoes and cut into large pieces.
- In a large pot, heat the oil over medium heat. Add the onion and sauté for 3-4 minutes or until translucent.
- Add garlic and cook for 1 minute.
- Add tomatoes and cook for 1-2 minutes.
- Add broth and bring to a boil over high heat. Reduce heat to low and simmer for 15-20 minutes.
- 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.
- 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.
- Season with sugar based on your taste.
- If you want to make a creamy tomato soup, stir in milk and heat for 3-4 minutes.
- Serve garnished with shaved parmesan cheese or croutons. This soup is great paired with your favorite sandwich.
*Instead of fresh tomatoes, you can substitute whole, crushed, diced canned tomatoes, or frozen tomatoes.