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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 16 2012

Home Made Tomato Soup

3 lbs freshly picked tomatoes or vine-riped
8 oz. chicken broth or water
1/2 c. chopped celery
2 tbsp. fresh basil
1/2 c. chopped onion

Combine tomatoes and broth; stew for 30 minutes on low heat. Strain into a bowl, removing seeds and skins. Return to pot.

Stir in 1 1/2-2 tbsp. flour. Add celery, basil and onion.

Cook over very low heat until mixture has thickened to desired consistency. Stir in 1 cup milk or half and half during the last 10 minutes.

Season to taste with salt and pepper. If a smooth soup is desired, process in blender before serving.