Garden Fresh Tomato Soup

Tomato season and the question plaguing my mind is what to do with all that deliciousness.  Thanks to the recipe my mother in law sent, I have a delicious, never eat Campbell's soup again treat. 

What you need:

Tomatoes (chop them up, don't peel or anything else)

1 onion

1 carton low sodium chicken broth

Garlic salt

2 cans Rotel Tomatos with Chilies

2 tsp butter

2 tsp flour

Balsamic Vinegar

Sugar

Tools Needed:

Large Soup Pot

Skillet

Blender or Stick Immersion Blender 

Fill your soup pot with about 12 cups of chopped tomatoes. I really didn't measure, just chopped until it was full. Add a chopped onion and half the box of chicken broth.  I let the tomatoes cook down for about 30 minutes. At this point you could transfer to a blender or food processor but I'm all for minimum clean up. I used my handy immersion blender to purée EVERYTHING (seeds included) right into the pot. 

Next I mixed up a roux to thicken the soup. In a small skillet, melt the butter and then whisk in the flour. Let it start to get bubbly. Then take one ladle of tomato soup purée and add to skillet while still whisking. When it's fully incorporated, add another ladle of purée and follow the same procedures. 

Next, begin whisking this into the pot of tomato purée. Once it is all incorporated, stir in approximately 3 TBSP of basaltic vinegar and 3 TBSP of sugar. Enjoy!