Tomato Basil Soup

     The tomato season has peaked where I live in the Midwest, although I still have a number of tomatoes in the garden. As I stared at a large box of tomatoes last week wondering what to do with them, I was stumped. I am the main tomato eater in the family and I still had some in the freezer from last year. I don't really like to can. Why we planted so many tomatoes is another story. Then my husband had a great idea. Tomato soup. I hadn't found a gluten-free version in the store yet. So, I researched for ideas and created the following recipe. My son and I ate most of it and he even requested it for his lunch bag for school.

Tomato Basil Soup                 print recipe

4 c. chopped fresh tomatoes
1 small onion
1/1/2 c. chicken broth
1 1/2 T. ghee or  2 T. dairy-free margarine
3 T. potato flour (not starch) or rice flour
1/2 T. dried basil
4 t. sugar
1 t. salt
1 t. lemon juice

     Combine tomatoes, onion and chicken broth in a large saucepan and bring to a boil. Simmer on low for 30 minutes. Remove from the heat and work tomato mixture through a food mill or mesh strainer to remove seeds and skin. In empty saucepan, melt ghee or margarine, stir in flour and cook 1 minute on low, stirring. Whisk 1/2 c. tomato mixture into the flour mixture until smooth. Whisk in the remaining tomato. Add remaining ingredients and simmer for 5 minutes. Add more sugar or salt to taste if needed.

     I ended up making several batches of soup and freezing it. I hope to get a couple more done before the end of the season. Soup is such a perfect food for the upcoming chilly weather. Warms the heart and soul!

Note: Tried brown sugar instead of white sugar - delicious! (added 9/26)

This recipe can be dairy-free if you use dairy-free margarine. If you are just concerned about casein or lactose and are not familar with ghee see link for ghee. (added 11/3/11)