Garden Fresh Tomato Soup

Posted by on August 18, 2009 in Blog, Entrees, Lunch/Dinner | 0 comments


  • 4-5 large tomatoes, diced
  • 1 cup chopped onion
  • 1/2 cup shredded carrots
  • 3 cloves garlic, minced
  • 1/2 teaspoon white sugar
  • salt to taste
  • fresh basil (optional)
  • ground black pepper to taste
  • 2 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 2 cups milk

Preheat oven to 450.   Place diced tomatoes on a baking tray, drizzle with olive oil, then place in oven to caramelize (takes about 15 minutes). Meanwhile simmer onions, carrots, basil, garlic, sugar, and salt and pepper. Once carrots are soft, place all veggies (including tomatoes) in a blender and puree.

In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the pureed veggies, and gently heat. Add milk or water to thin if necessary.

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