10 to 20 tomatoes chopped
1 onion sliced
2 bay leaves
1 c veggie broth
2 tbsp butter
2 tbsp flour
salt and pepper to taste
Add first four ingredients in a large dutch oven and bring to a boil. Simmer covered for about an hour, till the onions become soft and clear and tomatoes start to break down. Turn off the heat. Remove the bay leaves. With an immersion blender, puree the soup.
In a small pan, melt butter and then add flour stirring constantly to create a roux. Add one ladle full of soup to the roux and mix well, then add the roux mixture to the pot of soup and make sure all the roux blends well into the soup.
Salt and pepper or red pepper flakes to taste.
Serves 4: 131 calories per serving.
We found a food surplus program that delivers food to Phoenix every Saturday and for $12 you get 70 lbs. of vegetables. I split it with my friend, but you cannot imagine how much we each get. This week it was about 40 small tomatoes plus other veggies, squash and peppers.
I used about 20 in this soup and I did not peel them.
The addition of the buttery roux gives the soup a rich texture. I think you can also add a bit of creme fraiche instead.
If you are vegan, just have the soup as is and skip the roux.
You can top with croutons, sesame seeds or a few ribbons of basil.