The tomatoes are really coming in and I am trying to use them up every way I know how. Today I made this soup with both fresh tomatoes and fresh basil from our garden. You can also use canned tomatoes if you don't have fresh ones lying about. This soup got 2 thumbs up from Mr. Rosemary Lane!!!
3 medium tomatoes from the garden or one 14 1/2 oz can of dices tomatoes
1 onion coarsely chopped
4 cups chicken broth or stock
2 T butter
2 T all-purpose flour
3/4 cup milk
6-8 fresh basil leaves (or as much as you like)
fresh ground pepper
Bring tomatoes, onion and chicken broth to a boil and let simmer for 15 minutes. Let cool slightly some before adding it to a blender or food processor. Add the fresh basil to the tomato mixture and liquefy the mixture in batches until the pot is empty. Then add the butter to the empty pot and let melt over low heat. Add the flour to make a roux, then add milk and while stirring continuously, cook over low heat until the mixture thickens and boils. Once milk mixture is thickened, add the tomato mixture to the pot. blend and heat through. Add the pepper to taste.
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