I had quite a few tomatoes in my bountiful basket and had to find a way to use them up quick. Fresh tomato soup was the perfect solution. This recipe comes from Back to Her Roots. My boys loved it and so did I.
1 tablespoon olive oil
1 small onion, diced
2 gloves garlic, minced
2 tablespoons butter
2 tablespoons whole wheat flour
3 cups chicken broth
5-6 large tomatoes, quartered
1 tablespoon balsamic vinegar
2 tablespoons fresh chopped basil
Salt and pepper
1/4 cup milk
Heat olive oil and saute onions. Stir in garlic. Add butter and melt. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth. Add tomatoes vinegar, basil, salt and pepper (I couldn't find any fresh basil- but used dried basil and italian seasoning- not as great as fresh, but still tasty).
Bring to a boil, reduce heat and simmer 10 to 15 minutes or until tomatoes are tender. Remove from heat and stir in milk. Pour soup into blender or food processor or use an immersion blender until smooth.
