Tomato Soup From Scratch

To me, there’s nothing more comforting than a nice hot bowl of tomato soup served with a slice of crusty homemade bread. For most of the year I make my tomato soup with canned tomatoes, but in the summer, when garden tomatoes are ripening on the vine, there’s nothing better than a big pot of tomato soup from scratch. It’s a lot easier than you may think and the fresh flavor is unbelievable. Give it a try.

Tomato Soup From Scratch

• 3lbs of fresh,ripe tomatoes
• 8 oz chicken or vegetable broth
• 1/2cup finely chopped celery
• 1/2cup finely chopped onion
• 2tbsp flour
• 2tbsp basil

Place tomatoes and broth into a large stock pot.Cook on low heat for 30 min. Remove tomatoes from the stock pot and strain to remove seeds and skins. Transfer back into the stock pot. Add flour,celery,onion and basil and cook on low heat for an additional 20min.