Homemade Tomato Soup-Stephanie Gallagher

By AzGrannie3

Ingredients

• 6 cups chopped fresh tomatoes (any kind)
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 quart vegetable broth or chicken broth
• kosher salt and freshly-ground black pepper, to taste
• 2 tablespoons butter
• 2 tablespoos flour
• 3-4 tablespoons balsamic vinegar
• 1-3 teaspoons sugar
• chopped fresh basil (for garnish)

Details

Servings 8
Preparation time 10mins
Cooking time 40mins
Adapted from kidscooking.about.com

Preparation

Step 1

Preparation

Place tomatoes, onions, garlic and broth in a large soup pot. Bring to a boil over medium-high heat, then reduce heat to medium, and let simmer 20 minutes until the tomatoes burst and the onions and garlic are soft. Season with salt and pepper.​
Transfer mixture in batches to a blender, and puree until smooth (I use my Vita-Mix Blender (compare prices), which I love, but it is pricey.)​
Heat butter in another large soup pot over medium heat. Add flour, whisking until mixture turns golden brown. Season with salt and pepper.​

Whisk the pureed tomato soup into butter-flour roux. Stir balsamic vinegar and sugar into the soup. Heat until tomato soup thickens. Taste, and adjust seasonings (add more salt, pepper, vinegar and/or sugar, as needed).​
Ladle the soup into bowls, and serve, garnished with chopped fresh basil. Or let the soup cool completely, and transfer to freezer-safe containers to freeze.

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