Preparation:
eat the oil in a large saucepan. Add the onion, garlic, carrot and
celery. Saute for 5 minutes until onion becomes transparent. Add
tomatoes and smmer for 10 minutes, mashing occasionally with a wooden
spoon until soft and pulpy. Sprinkle flour over the tomatoes and stir
until smooth. Add water and seasonings, bring to a boil and simmer
uncovered for 20 minutes. Puree the soup in a blender or food
processor. Reheat before serving.
Here's a great way to use your fresh tomatoes. This soup can be frozen
for up to 2 months. You can also add 1 cup of rice to the mixture to
make it even heartier. Makes 4 serving |
