Fresh Tomato Soup

A Perfectly Soulful and Comforting Weekday Meal

It was a strange Tomato year in the West. Our weather has been unseasonably warm and our tomatoes were plentiful but late. The cooler nights forced us to pick what we could. We ripen the green ones in a brown bag with a banana. Stay tuned for gluten free fried green tomatoes! What a better use of these precious gems, than making a light and easy tomato soup. You can either make or buy pesto which is a flavorful topping.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4-6

Ingredients

• 4 cups chopped fresh tomatoes we used multiple varietals

• 1 large slice onion

• 4-5 cloves garlic

• 2 cups chicken brother or bone broth

• 2 tablespoons clarified butter

• 2 tablespoons gluten free flour

• 1 teaspoon salt

• 1 teaspoon ground pepper

• 1 TBS coconut milk (optional)

• Pesto to dress (store bought or homemade

Instructions

Combine the onion, garlic and tomatos in a pan. Add the chicken broth or bone broth. Bring to a boil then reduce to a medium heat and cook for 20 minutes. Cool. In a food processor or a blender, blend until desired consistency. In the pan used to cook the tomatoes mixture, blend two tablespoons of clarified butter and two tablespoons of gluten free flour. Use a whip make a smooth rue. Strain the tomatoes mixture through a sieve. Discard all remnants. Combine the tomato soup with the rue and gently blend. If you prefer to reduce the acidity you can add 2 TBS coconut milk. Heat at medium and serve with a dollop of your favorite pesto.