- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chopped tomatoes
- Two 1⁄4-inch-thick onion slices
- 2 cups chicken broth
- 1 teaspoon salt
- 2 teaspoons sugar
- 4 cloves
- 1/4 teaspoon dried sage
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried parsley
- Melt butter in a large saucepan over low heat.
- Add flour and cook until brown.
- Mix in the rest of the ingredients, including the optional ones, if using.
- Simmer gently for 1 to 2 hours, keeping an eye on the soup and stirring occasionally so it doesn’t burn.
- Serve with your side of choice. Note: Add more water if you want your soup to be thinner.
If you end up with too many tomatoes in the garden or have an excess in your freezer or pantry, this is the perfect soup to make. It tastes totally unlike commercial soups. The richness of the tomatoes really comes through. Yield: 5 cups.