Quick Tomato Soup

Native to South America, it took a little time for this fruit to gain acceptance as a food (treated as a veggie today) in the U.S. and Europe. Today, the tomato is an integral part of our lives and many of the worlds cuisines. Sliced tomatoes with fresh mozzarella and sweet basil is one of my favorite summer side dishes. Look at the other recipes that depend and rely on a few good tomatoes to build character in a bowl....gazpacho, minestrone, ratatouille and of course, tomato soup.

For the soup

4 cups tomatoes

1/2 C. medium chopped onion

1/2 C. chopped celery

1/4 C. chopped carrots

32 Oz. of chicken broth, I used low fat

1 t. salt

3 T. butter, salted

3 T. all purpose flour

Gently saute the onion, celery and carrots until soft. Add tomatoes and simmer ten minutes. Add (cooled) cooked ingredients and process until smooth. Add flour and butter to medium size pan to make a roux. Whisk continuously while adding 1 cup of the broth. Slowly add the rest of the chicken broth, stirring well. Incorporate the tomato base to the broth and simmer.

This soup takes very little time to prepare.....so tasty with some warm, crusty French bread.