FRESH TOMATO SOUP - FROM SCRATCH
In the Fall when fresh field tomatoes are at their best I make a huge batch of this soup and freeze it for use over the Winter. It freezes very well and tastes fresh when defrosted. This is much better than the commercially canned soup and I know that I have used the best ingredients with no chemical preservatives.
Provided by Elaine Douglas
Categories Vegetable Soup
Time 25m
Number Of Ingredients 9
Steps:
- 1. Saute onion and garlic in a little coconut or canola oil till tender and translucent.
- 2. Add tomatoes and chicken broth, and seasonings and cook over medium heat for approximately 15 minutes.
- 3. Remove from heat and allow to cool slightly before transferring carefully to a blender. Puree until smooth.
- 4. Return to pot to reheat. Check the seasonings and correct if necessary. Serve with a dollop of sour cream. (Optional)
- 5. You may add some cooked seafood to the prepared soup to make a good seafood soup. 1/4 c. to 1/2 c. is plenty.
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