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Garden Fresh Tomato Soup Shawns FAVORITE

1 Servings

4 Cup fresh tomatos, Chopped
1 Medium Onion small, Sliced
2 Cup Chicken broth
2 Tbl Butter
2 Tbl All purpose flour
1 Tsp Salt
2 Tsp White sugar
2 Tsp Parsley (dried)
2 Tsp Tumerac
2 Tsp Oregino

In a stockpot over medium heat, combine the tomatoes, onion, chicken
broth and bring to a boil. Reduce heat and simmer for about 20-30
minutes.

Remove from heat, use imersion blender and blend everything together
as fine as you can. Strain the mixture into a large bowl through a
fine strainer to remove the pulp.

In the now empty stock pot melt the butter over medium heat, stire 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 Salt, sugar, pepper, and the rest
of the above. (Oyster sauce, paprika, bit of this bit of that) Adjust
to taste.

I then let it simmer for another 30 minutes or more but it's ready to
serve at this point.

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