Made a fragrant, lively tomato soup last night in only 30 minutes, and my family loved it. Combine 4 cups of chopped vine-ripened tomatoes, 2 cups of chicken broth, 1 can of Italian style stewed tomatoes, 1 chopped yellow onion (sauteed in butter or oil), 1 teaspoon of granulated sugar, 1 teaspoon of oregano, and garlic to taste in a pot and boil gently for 15 minutes. In a separate pan, combine 2 tablespoons each of butter and flour until smooth. Add to the soup for thickness and stir. Season to taste: I added a teaspoon of McCormick's lemon pepper (one of my secret ingredients) and a half teaspoon of salt. Simmer and stir for 5 minutes more.
Perfect for a light dinner or lunch when served with a green salad and toasted slices of your favorite bread.
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