Garden Italian Fresh Tomato Soup

🧂 Ingredients

• 4 cups fresh tomatoes

  chopped
• 2 tablespoons butter
• 1 slice onion

  chopped
• 4 garlic cloves

  minced
• 1/2 cup celery

  thinly sliced
• 1/2 cup leek

  thinly sliced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 teaspoon salt
• 2 teaspoons white sugar

  or to taste
• 3 fresh basil leaves

  plus a few leaves to garnish

Instructions

• 1 In a stockpot, over medium heat, melt the butter and saute the celery, leek,
  onion, and garlic until softened, about 5 minutes. Add the flour and cook for
  another minute.
• 2 Add the tomatoes, chicken broth, and basil leaves. Bring to a boil, and gently
  simmer for 15 – 20 minutes, allowing the flavors to blend. Remove from heat and
  run the mixture through a food mill into a large bowl, or pan. Sometimes, I also
  use an immersion blender- which makes it super easy with less mess but yields a
  somewhat chunkier soup. We like it both ways.
• 3 Season with salt and pepper, and adjust to taste. Serve warm in bowls, garnished
  with crostini slices or large croutons.

Nutrition Info