My tomato plants were put out late this year, so here I am in the middle of September with an abundance of garden-fresh tomatoes. Here is one of my favorite ways to use up the bounty. It’s great for lunch or dinner and also freezes very well. I put mine in pint Ziploc® or vacuum-seal bags so we can eat this yumminess all winter long…Oh, and if it’s not tomato harvest season you can use canned tomatoes as well.
(Makes 4 servings
3 tablespoons unsalted butter
1 medium onion
2 stalks celery
2 cloves garlic
½ teaspoon basil
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons all-purpose flour
2 cups water
4 cups fresh tomatoes OR 2 15 ounce cans of tomatoes
1 cup heavy cream
1 tablespoon sugar
dash red pepper (optional)
1. Chop onions and celery into small pieces.
2. Add butter to medium saucepan and when it its melted add celery and
onion and cook until the vegetables are soft.
3. Add the garlic and cook for 1 minute or less, just until you can smell the
garlic beginning to cook.
4. Add the flour, basil, salt and pepper and stir until it is thoroughly
combined with the butter/vegetable mixture. Cook for approximately 1
minute.
5. Add the water.
6. Chop the tomatoes into bite size pieces if you are using fresh ones and
add to the soup, or simply add the canned ones, liquid and all.
7. Simmer for 15-20 minutes.
8. Remove the pan from the heat and puree with an immersion blender.
9. Add heavy cream and sugar and stir until combined. Return the soup to
the burner and heat until it just begins to bubble. Soup can be served
immediately or kept warm in a slow cooker or over very low heat on the
stove for several hours.
Suzie