Tomato Soup III

Ingredients

4 cups tomatoes, peeled, seeded and chopped

½ cup onion, chopped

4 cloves

2 - 3 cloves garlic, minced (optional)

2 cups chicken stock (see our Chicken Stock recipe)

2 tablespoons butter, unsalted

2 tablespoons all-purpose flour

2 – 3 fresh basil leaves, chopped or a pinch of dried basil

Salt and sugar to taste

Freshly ground pepper

1. In a Dutch oven sauté onion.  Add tomatoes, cloves, basil, and chicken stock.  Boil for about 20 minutes. Puree in blender or food processor. 

2. Rinse Dutch oven and melt butter.  Stir in flour and cook until medium brown.  Add 1 cup tomato mixture and stir to prevent lumps.  Add remaining tomato mixture, salt, sugar and freshly ground pepper to taste.  Serve hot.

Serves 6