Fresh Tomato Soup

• 3 lb. fully ripe tomatoes, peeled, cored and chopped
• 1 large onion, chopped fine
• 2 Tbsp. chopped garlic
• 3 tsp. fresh thyme (1 tsp. dried)
• 1/2 c. parsley, chopped fine
• 2 Tbsp. chopped basil (1 tsp. dried)
• 1 can tomato paste
• 1 cube butter
• 1/4 c. flour (liquify with chicken broth)
• 4 c. chicken broth (32 oz.)
• 1 Tbsp. oregano
• 1 Tbsp. black pepper

1. Saute onion and garlic in butter.
2. Add tomatoes and enough broth to cover.
3. Add herbs and simmer for 10 to 12 minutes.
4. Put mixture through coarse blender.
5. Add remaining ingredients and cook for 30 to 40 minutes.
6. Add salt to taste and teaspoon of sugar if desired.
7. Stir frequently.
8. Serves 8.
9. Okay to freeze. Lots of work, but worth it.

fully ripe tomatoes, onion, garlic, fresh thyme, parsley, basil, tomato paste, butter, flour, chicken broth, oregano, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=669715 (may not work)