Ingredients:
- 4 cups of fresh tomatoes, chopped
- 1 onion, chopped
- 4 cloves of garlic
- 2 cups of chicken brother
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 teaspoon sugar
- 1 tablespoon of basil
- Olive oil
- In a big pot (like for cooking soup), pour a few tablespoons of olive oil and saute your chopped garlic. After a minute or so add your chopped onion and saute until the onions are tender.
- Add the 4 cups of chopped tomatoes and bring to a boil.
- Once the tomatoes are bubbling away, add the chicken broth and cook on med/high for another 20 minutes. It can boil, but make sure it is a medium boil and not a BIG boil.
- A few minutes before the end of this cycle, throw in the tablespoon of basil and stir.
- After the 20 minutes is done, remove the pot from the heat and puree the soup in a blender (be careful, I burned my eyelid from splash!). Keep the pureed soup in a separate pot on the side.
- Rinse the old pot out and throw it back on the stove. Melt the butter over a medium heat.
- Once the butter is melted, whisk in the flour and sugar and cook it until it is medium brown (will cook very fast).
- Gradually whisk in the tomato mixture so that no lumps form. Stir in the rest.
- Season with salt to taste!
