Recipe

Fresh Tomato Soup Recipe

	Momoften / All my dishes 1 year, 1 month ago Wonderful warm flavors. You can use vegetable stock in place of the chicken stock. The first time I made it I had yellow tomatoes, it was very good. You can vary the spices depending on the flavors you like. (From local newspaper) Prep:20m Cook:30m Servings:6	Momoften
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Ingredients

3 tablespoons minced onion

1 small garlic cloves, minced (1/2 teaspoon)

1/2 cup grated, peeled carrots

1/2 cup chopped green peppers (or red or yellow)

1 cup thin diagonal slices celery

4 tablespoons butter

1 49 1/2-ounce can chicken broth, divided

4 cups fresh tomatoes seeded, diced into 1/4-inch cubes

1/4 teaspoon crumbled leaf oregano or 3/4 teaspoon fresh minced oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon sugar, or to taste

5 tablespoons flour

Directions

In a large skillet, saute onion, garlic, carrot, pepper, and celery in butter until vegetables are tender/crisp, about 3 minutes. Stir in 4 cups of broth, tomatoes, oregano, salt, pepper, and sugar; bring mixture to a boil. Reduce heat to a simmer, cook 20 minutes.

In medium mixing bowl, whisk together flour and remaining chicken broth. Slowly whisk into tomato mixture in skillet. Cook, stirring, until mixture thickens, about 3 minutes.

Ladle soup into bowls; garnish with croutons and crumbled feta cheese, if desired.

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Comments

22566 1 year, 1 month ago said:
Soup weather here today,this one sounds very good.

Thank-you!

dooley 1 year, 1 month ago said:
Sounds great, just about time of the year for one of my familys favorite cold nite meals, Tomato soup and grilled cheese sandwiches. We will definatly try this!

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