Tomato Soup-Make Yourself..

Ingredients

4 cups chopped fresh tomatoes

1 slice onion

4 whole cloves

2 cups chicken broth

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

2 teaspoons white sugar, or to taste

Directions

In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.

In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Fresh Tomato Zucchini Soup

Ingredients

2 1/2 tablespoons olive oil

1 medium zucchini, cubed

1 clove garlic, minced

8 large tomatoes, cored

1 small sweet onion, chopped

1 tablespoon chopped fresh red chile pepper

1 (14 ounce) can vegetable broth

1 tablespoon dried tarragon

2 teaspoons dried dill weed

1 teaspoon salt

1/4 teaspoon ground black pepper

Directions

Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.

In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.

In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.

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