Tomato Basil Garden Soup
- 4 cups chopped fresh tomatoes
- 1 onion, sliced
- 18 fresh basil leaves, chopped finely
- 4 whole cloves of garlic, peeled
- 2 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 2 teaspoons white sugar, or to taste
In a stockpot, over medium heat, combine the tomatoes, onion, basil, cloves and chicken broth. Bring to a boil, and simmer for about 20 minutes. Remove from heat and run the mixture through a food processor. Pour soup through a strainer into a large bowl.
In the stockpot, melt the butter over medium heat. Stir in the flour until it thickens, cooking until medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt.
Submit!
