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)