Tomato Soup

4 cups chopped fresh tomatoes
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

In a stockpot, over medium heat, combine the tomatoes and chicken broth. Bring to a boil, and gently boil for about 20 minutes. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill. You can also use a blender and puree the tomato mixture and then run it through a wire mesh strainer.

In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.


Serving Size: makes 6 - 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user VIXXEY.