Tomato Soup From Scratch

I was fortunate enough to get quite a few fresh tomatoes from a neighbor with a big garden. We ate quite a few of them fresh, then I used to rest to make some tomato soup from scratch. I thought I’d share my recipe with you. I like to serve this soup with some homemade bread fresh from the breadmaker. If you happen to have some cooked rice leftover, add a bit of that at the end for a more filling soup. Some cooked quinoa would be really good in this too.

Tomato Soup From Scratch

• 3 lbs ripe tomatoes
• 1 small cube of chicken bullion
• 1/2 c. chopped celery
• 2 tsp dry basil or Italian seasoning
• 1/2 c. chopped onion
• 2 tbsp flour
• 1 cup of milk

Pour about a cup of water into a medium sized pot. Add the bullion cube and the tomatoes. If the tomatoes are very large, give them a rough chop, otherwise cut them in half. Heat the mixture and then simmer on low for about 30 minutes.

In the meantime chop your onion and celery and saute it in a bit of olive oil or butter until the veggies are tender.

Pour the tomato mixture through a strainer to remove the tomato skins and seeds. Return the broth to the pot.

Scoop a little of the broth into a cup and add the flour to make a slurry. When you’ve worked out all the lumps, pour it back into the soup. Add the vegetables and seasonings and cook over medium heat until the soup has thickened to your liking. Pour in the milk and if needed allow it to cook a few more minutes until it thickens back up.

Serve hot with a slice of homemade bread.

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