We have been getting a ton of tomatoes in our CSA box this year. I can’t keep up, and I hate seeing them go to waste. So what do you do with pounds of tomatoes? Make tomato soup! I make a huge batch and freeze it, so that when cold weather comes I can still enjoy the taste of our fresh tomatoes.
Ingredients:8 cups of seeded and finely chopped tomatoes 1/2 cup chopped onion 1 1/3 cup (1 10.75oz can) of chicken broth 1 Tbsp sugar 2 tsp salt 3 Tbsp butter 3 Tbsp flour 1 cup light cream (you can substitute 2% milk for lower fat and calories) 1/2 tsp celery salt 2 tsp dried basil 1/2 tsp ground pepper 1/4 tsp garlic powder
Chop onions and tomatoes and place in a large pot. Bring the vegetables to a boil over medium heat, then reduce to medium-low. Simmer for 30 minutes.
Add the chicken broth, sugar and salt.
In a small saucepan, melt the butter on medium to low heat, then slowly whisk in the flour. Slowly add in the cream, whisking constantly until it thickens, making sure not to burn it.
Slowly add the cream mixture to the stockpot. Add the celery salt, basil, black pepper and garlic powder. Simmer on low for about an hour, until it reduces and thickens.
When the soup is finished, you can either puree it with an immersion blender or in a traditional blender. I currently have to go the traditional blender route.
And there you have it! Easy homemade creamy tomato soup. Perfect for those fall evenings that are sneaking up on us.