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Fresh Tomato Soup Recipe

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This recipe for Fresh Tomato Soup, by , is from OUR KITCHENS COMBINED, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Jack and Pam Stewart
Category:
Category:
Ingredients:  
Ingredients:  
2 cups very ripe tomatoes (peeled and chopped)
1 small onion (chopped)
2 tablespoons butter
2 tablespoons flour
2 cups milk (warmed in saucepan)
salt and pepper
fresh basil (chopped)
Directions:
Directions:
In a medium-large saucepan, sauté onions in small amount of butter until onions are clear. Add chopped tomatoes and sauté for at least 10 minutes, until the tomatoes are soft. Add salt and pepper to taste. Simmer on low heat stirring occasionally.

In a separate saucepan, make roué with the butter (let butter just begin to brown before adding flour) and flour. Add milk and whisk until completely smooth and thick. Add hot thickened milk to tomatoes. Stir until completely blended. Add basil.

Serve with crusty breads, cornbread , or crackers.


VARIATIONS:
In a deep skillet, brown 4-5 slices of thick-cut bacon. Remove bacon when crispy; drain on paper towel. Sauté the onions and then tomatoes in the bacon drippings. Add butter if there isn't sufficient bacon fat. Continue as above. Sprinkle crumbled bacon on soup in bowels.

After tomatoes/onions are warmed through, add fresh baby spinach leaves to the saucepan, before adding milk.
Personal Notes:
Personal Notes:
This soup is even better on the second day! Save some bacon and basil to garnish after reheating.

 

 

 

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