INGREDIENTS:

4 cups chopped fresh Tomatoes

2 tablespoons butter

1 chopped onion

1 tablespoon sugar

2 tablespoon flour

2 cups chicken broth

1 can tomato sauce

few fresh chives from garden chopped

1 teaspoon of oregano

1 teaspoon Cilantro

1 teaspoon basil

1 teaspoon salt

DIRECTIONS:

Remove all stem ends from tomatoes then chop the tomatoes up.

Melt the butter with the chopped onions in a stockpot, cook until onions are clear, add sugar and cook until caramelized. Add flour and mix together to make a roux cooking until medium brown. Add chicken broth and tomato sauce mix well, add spices then add tomatoes cook until tomatoes are well cooked and mushy. Then remove from heat and cool once cooled place in blender and blend until creamy. Reheat and eat.

You don't have to put this recipe in a blender if you don't want to. It's good without blending. We like ours creamy. You can also add different spices what ever you may have in the garden or peppers to heat it up.

You can also cook the whole tomatoes in a pot of water till hot and skins will pop off, remove the skins then add them to the soup and cook until mushy.